1 box angel food cake mix (I use Betty Crocker)
1 (21 oz.) can cherry pie filling (Comstock)
whipped topping (Cool Whip)

Preheat oven to 350°F. Put paper cupcake holders in the cupcake pan.

Pour angel food cake mix into a bowl and add the cherry filling. Stir until completely mixed.

Scoop into cupcake holders.

Bake at 350°F for 30 minutes or until golden on top. Let cool.

Serve cupcakes topped with Cool Whip.

Submitted by: Maureen