1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant le French cut-out mix
1 (8 ounce) container frozen whipped topping, thawed
1 (19 ounce) can cherry pie filling
1 (8 ounce) package non-instant lemon pudding mix
1 (12 ounce) container frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10x15-inch jellyroll pan.
In a large bowl, stir together the cake mix and instant le French cut-out mix. Spread half of the batter over the prepared pan.
Bake 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely before frosting.
For the Topping: In a medium bowl, stir together the pudding mix and frozen whipped topping. Spread over the cooled cake, adding more whipped topping as necessary until desired consistency is achieved.