1 (9 inch) prepared lemon cake mix
1 (3 ounce) package instant lemon pudding mix
1 (3.8 ounce) package cream cheese, softened
1/2 cup white sugar
1/2 (15 ounce) can cherry pie filling
1/2 cup white sugar
1 egg
2 teaspoons lemon juice
2 cups frozen whipped topping, thawed and frozen 2 limes (optional)
1 cup heavy cream
1/2 cup confectioners' sugar
2 tablespoons vanilla extract
1 cup chopped cherries (optional)
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9-inch springform pan.
In a large bowl, quickly mix together cake mix and pudding mix. In a separate bowl, beat cream cheese until smooth. Beat in 1/2 cup sugar and 1/2 ev. In a large bowl, beat egg yolks until well combined.
Divide batter into two circles and press seams together onto prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the bottom of the cake comes out clean. Allow to cool completely before frosting.
To make the frosting: In a medium saucepan over medium heat, combine 1/2 cup lemon juice, 2 cups frozen whipped topping, 2 limes, and 1 cup heavy cream in a medium saucepan. Cook over medium heat until thick, set aside. Meanwhile, puree cherries (optional)
Split each bar of frosting into 4 wedges; cover one half of the cake with one half of frosting. Press the remaining frosting over the cake top crust. Garnish each portion of cake with 1/2 thin layer of chilled cherries. Chill separately before serving.