Lightly grease and flour a 9 X 13 pan.

Prepare cake mix as directed on package, or prepare an angel food cake recipe.

Spread cake batter evenly into prepared cake pan.

Bake for 20 to 30 minutes, or just until the cake top is golden brown.

Remove cake from oven and allow to cool completely. 3 to 4 hours.

Once the cake is cooled, carefully remove from the pan by loosening the edges with a knife, Once the edges are loosened, begin pulling the cake (very gently) from the bottom of the pan.

Cut cake into two layers using a serrated knife.

In a mixing bowl, combine cream cheese and powdered sugar. This will be stiff. Add 1 cup of whipped topping and mix until well blended.

Separate cake layers.

Spread cream cheese mixture over the bottom half of the cake and replace the top layer.

Cover cake with remaining whipped topping.

Covering with cherry pie filling, or serve it on the side and allow people to use as much or as little cherry pie filling as desired.

As with any angel food cake, this one will get “chewier” the older it gets, so its best eaten the day it is made or one day later.

Refrigerate until serving.