Ingredients
Cake
- 1 box white cake mix plus ingredients listed on the box, add the complete egg
- 2 teaspoons almond extract optional but highly recommended
- Cooking spray or butter for greasing pan
Fluffy Cream Cheese Icing
- 2-8 ounce packages cream cheese room temperature
- 2 cups powdered sugar sifted
- 8 ounces Cool Whip thawed
For Serving
- Your favorite fruit pie filling cherry, blueberry, strawberry, peach, apple—anything goes!
Method
- Preheat oven to 350°F.
- Generously grease a 15×10-inch sheet pan (or similar size).
- Prepare the white cake mix according to package directions, adding the whole eggs as instructed (instead of the egg whites)
- Stir in 2 teaspoons almond extract, if using.
- Pour batter into prepared pan and spread evenly.
- Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- Make the Fluffy Cream Cheese Icing: In a large bowl, beat the cream cheese and powdered sugar together until smooth and fluffy.
- Gently fold in the Cool Whip until fully combined and light.
- Spread the icing evenly over the cooled cake.
- Score the cake before cutting to make neat slices (this helps keep the icing pretty). You'll get 15-18 generous squares (or more if you'd like smaller servings)
- Add a spoonful of fruit pie filling to the center of each slice just before serving.