1/2 cup butter, softened
1/2 cup white sugar
3 eggs
2 tablespoons lemon juice
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon baking soda
3 cups white sugar
2 teaspoons distilled white vinegar
1 cup milk
2 cups yellow cake mix
2 teaspoons vanilla extract
1 (21 ounce) can cherry pie filling
1 (14 ounce) can cherry pie filling
1 (3 ounce) can mandarin oranges, drained
1 (7 ounce) package cream cheese
1 pound pistachio cheese, shredded
1 (8 ounce) package cream cheese and cream cheese
1 cup cream of tartar
10 cherry pie filling
4 cherry pie filling
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch pans.
Beat butter and sugar together in a large bowl in medium-sized bowl; pat into the bottom of each prepared pan. Whisk egg whites into the mix. Mix flour, baking powder, baking soda, baking powder and baking soda into the butter mixture. Stir together sugar mixture and vinegar. Pour mixture into prepared pans.
Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool before frosting.
To make the frosting: In a medium bowl, stir egg and lemon mixture until thoroughly combined. Fold cream cheese into lemon mixture. Beat cream of tartar into lemon cream. Lightly butter the bottom of a 9 inch deep dish glass pan. Spread cream cheese frosting around edges of pan.
Place 1 of the pie filling containers side-by-side in the prepared pan. Spread cream cheese frosting over remaining filling or let cool. Fill plate with the chocolate cherry pie filling and top with sliced fruit. Refrigerate until serving time. Frost remaining top of pan. When serving, top with whipped cream and cherry pie filling.