1 pkg. butter recipe golden cake mix
4 pkg. cream cheese (two 8 oz. & two 3 oz.)
1 1/3 c. sugar
1/2 tsp. nutmeg
4 tbsp. milk
1 can (21 oz.) cherry pie filling

Use two 8 or 9 inch round layer cake pans; mix, bake and cool cake as directed on package. Soften cream cheese. Add sugar, nutmeg and milk; beat until smooth. Split each cake layer into 2 layers. Spread cream cheese mixture and cherry pie filling between the layers and again on top of cake. Frost sides with cream cheese mixture. Store cake in refrigerator. 12-14 servings.