1 pkg. lemon cake mix
1 c. water
4 eggs
1 pkg. (8 oz.) cream cheese, softened
1/3 c. evaporated milk
1 can (1 lb. 5 oz.) cherry pie filling

Generously grease and lightly flour a 10 inch tube pan. In large mixing bowl, combine dry cake mix, water and eggs. Blend and beat as directed on package. Pour about half of batter into prepared pan. In small mixer bowl, beat cream cheese and milk until smooth.

Spoon over batter in pan without touching sides of pan. Spoon 1 cup cherries over cream cheese mixture. Spread with remaining batter. Bake at 350 degrees for 50 to 55 minutes until toothpick inserted in center comes out clean. Cool in pan. Serve with remaining cherries. Store leftover cake in refrigerator.