Ingredients

No stick spray
1 packet devil’s food cake mix (18.25 ounces)
3/4 tsp. cinnamon
2 cartons low fat cherry yogurt (8 ounces)
2 whole eggs
2 egg whites
1/4 C. 2% low fat milk
1 tsp. vanilla extract
Topping
1 carton frozen non-dairy whipped topping, thawed (8 ounces)
1 can cherry pie filling, chilled (21 ounces)

Cooking Instructions

Preheat oven to 350. Spray two 9 x 2 inch round cake pans with baker’s joy. In large mixer bowl, combine all ingredients. Mix at low speed, scraping bowl, for 1 minute until blended. Mix at medium speed for 3 minutes, until smooth. Turn batter evenly into prepared cake pans. Bake at 350 for 30-33 minutes until toothpick inserted in center comes out clean. Cool on wire rack for 15 minutes. Release from pans; cool completely. To decorate, place on layer upside-down on large platter. With cake decorator tube or spoon, circle edge of cake layer with 1 C. whipped topping. Spread 1 C. cherry pie filling within center. Spread 1 C. whipped topping over filling. Top with second cake layer. Tube or spoon remaining whipped topping around outer edge. Spread center with remaining cherry filling. Chill at least 1 hour before serving. Leftovers must be covered and refrigerated.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)