Ingredients

• 1 package Classy Chocolate Pound Cake Mix
• ¾ cup water
• ¾ cup butter, melted
• 1 large egg
• 1 (8 ounce) container frozen whipped topping, thawed
• 2 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 (15 ounce) can dark sweet or tart cherries in heavy syrup

Directions

• IMPORTANT: Our Pound Cake Formulas have changed. If your box has the maroon logo and NO egg in the preparation directions, follow the 2nd set of directions below.

1. Preheat oven to 325°F. Prepare Classy Chocolate Pound Cake Mix according to package directions using water, butter and egg. Cool completely.
2. In a large mixing bowl, combine thawed whipped topping, softened cream cheese and sugar. Using an electric mixer on medium speed, mix until well combined, light and fluffy. Transfer to a gallon freezer bag. Trim corner of bag to create a piping bag.
3. Cut 15 cherries in half. Remove a thin piece from each end of the cake, then cut into 10 slices. Generously brush cake slices with syrup from cherries. Cut 2 rounds out of each slice using a 2-inch biscuit cutter or narrow cup.
4. Place 10 cake rounds on a serving platter. Pipe cream filling to cover cake rounds. Top each with 3 cherry halves and another cake round. Decoratively pipe cream filling on top. Garnish with a whole cherry. Sprinkle extra cake crumbles over the tops.

• Makes 10 servings.
• Make Ahead: Prepare through step 3 up to 1 day ahead. Refrigerate in separate airtight containers. Continue with step 4.

• Directions for Package with NO Egg (Enjoy by Date of May 2024)
• 1 package Classy Chocolate Pound Cake Mix
• 1 cup water
• ¾ cup butter, melted
• 1 (8 ounce) container frozen whipped topping, thawed
• 2 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 (15 ounce) can dark sweet or tart cherries in heavy syrup

1. Preheat oven to 325°F. Prepare Classy Chocolate Pound Cake Mix according to package directions using water and butter. Cool completely.
2. In a large mixing bowl, combine thawed whipped topping, softened cream cheese and sugar. Using an electric mixer on medium speed, mix until well combined, light and fluffy. Transfer to a gallon freezer bag. Trim corner of bag to create a piping bag.
3. Cut 15 cherries in half. Remove a thin piece from each end of the cake, then cut into 10 slices. Generously brush cake slices with syrup from cherries. Cut 2 rounds out of each slice using a 2-inch biscuit cutter or narrow cup.
4. Place 10 cake rounds on a serving platter. Pipe cream filling to cover cake rounds. Top each with 3 cherry halves and another cake round. Decoratively pipe cream filling on top. Garnish with a whole cherry. Sprinkle extra cake crumbles over the tops.

Nutrition

Per serving: Calories: 450, Total Fat: 22.5g, Sat. Fat: 15g, Cholest: 61mg, Sodium: 463mg, Carbs: 58g, Fiber: 2g, Sugar: 40g, Protein: 5g.