Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Prepare cake batter as directed on package; blend in dry pudding mix and extract.
Reserve 2 each red and green cherries for garnish. Remove stems, if necessary, from remaining cherries; rinse, then pat dry. Cut cherries into quarters. Stir into cake batter along with the nut mix. Pour into prepared pan.
Bake 33 to 36 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Beat cream cheese and milk in medium bowl with mixer until blended. Gradually beat in sugar. Drizzle over cake. Garnish with reserved cherries.
Prepare using PHILADELPHIA Neufchatel Cheese.
Prepare using a chocolate cake mix.
If you prefer a thinner glaze, stir small amount of additional milk into prepared glaze before drizzling over cake.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 58g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.