Preheat the oven to 350°F.

Combine the cake mix according to the ingredients on the box and beat on medium speed until well combined.

Bake the cake at 350°F in a 9×13inch pan for 18-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow the cake to cool for 20 minutes.

While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.

Pour the jar of sweetened condensed milk over top of the cake and. Let set until the cake is completely cooled.

Next, pour the can of cherry pie filling over the top of the cake and spread evenly.

Remove the cream cheese from the refrigerator 30-45 minutes before preparing the whipped topping. Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.

Add 3 tablespoons of heavy whipping cream. Beat into cream cheese until cream cheese resembles a liquid mixture.

Next add the remaining heavy whipping cream and beat on medium-high speed. Slowly add the remaining powdered sugar and beat until still peaks form. Spread the whipped cream over the cooled cake. This cake must be refrigerated.