1 (18.25 ounce) package white cake mix
1 (8 ounce) package cream cheese, softened
1/2 cup butter
1/2 cup white sugar
1 (19 ounce) can cherry pie filling
4 eggs
1 (10 ounce) package frozen whipped topping, thawed
1 (14 ounce) container frozen whipped topping, thawed
1 (17.5 ounce) can sweetened dried fruit
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt cake pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the flour, one cup at a time, beating well after each addition. Stir in the pie filling and fruit. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. While the cake is still hot, drop the lid back onto the pan and let the cake sit for 5 minutes. Then flip the cake over and let the cake cool completely before removing the pan from the oven.
To make the frosting: In a medium saucepan, cream together the butter and sugar until smooth. Add the pie filling to the creamed mixture. Beat on high speed until blended. In a medium bowl, sift together the flour, baking soda and salt. Add to creamed mixture, mixing just until a loose dough is formed. On a lightly floured surface, roll dough out to 1/8 inch in thickness. Cut into 1/2 inch slices using a glass or cookie cutter. Spread frosting over cake while still hot, then drizzle over cake.