Our April chef of the month 'targets' your sweet tooth with this berry cheese "cake"!! If this recipe is as good as her dart skills, Linda will have scored a hit!

Topping:
8 oz package cream cheese, softened, beat
1/4 cup orange juice
powdered sugar to taste

Cake Batter:
1 box pillsbury Moist Supreme Lemon Cake Mix
5/8 cup water
1/3 plus 1 tsp. oil
3 farm fresh eggs (large)
1 can cherry or bluebarry pie filling

Directions:
Grease 10 inch flute pan, (the spring form kind), spread can of pie filling evenly in the bottom , then cake batter on top. Bake at 350 degree oven for 30 minutes. Poke with knife to see if done, then bake another 10 minutes (this actually compressed the cake to make it appear to be like a pound cake). Remove from oven, flip over onto a plate, cool.
Drizzle topping on individual servings. This was fantastic and it was just a fluke..... make from the stuff I had in the house that needed to be used up!