Cherries and Cream Tiara Cake

Cherries and Cream Tiara Cake

1 (18.25 ounce) box Duncan Hines butter recipe cake mix
3 eggs
1/2 cup butter or margarine
2/3 cup water

1 (8 ounce) container whipped topping
1/2 teaspoon butter flavor
1 can cherry pie filling

Batter: Grease Tiara pan, but do not flour it.

Blend together cake mix, eggs, butter and water on low, until moistened. Mix at medium speed for 4 minutes.

Place 2 2/3 cups batter in the pan (you’ll have batter left over to make 8 cupcakes) Bake at 375 degrees F for 18 to 21 minutes. Cool in the pan on a rack for 5 to 10 minutes, then invert cake onto wire rack and allow to cool completely.

Mousse: Fold the butter flavor gently into the whipped topping until the color is uniform. Spread evenly in the cooled cake. Refrigerate for 30 minutes. Spoon the pie filling over the mousse, leaving an edge of mousse showing. Chill 2 more hours.