Heat oven to 400 degrees F.. Place paper baking cup in each of 12 regular-size muffin pan. In medium bowl, stir muffin mix, pie filling and egg until blended (batter will be very moist). Divide batter among muffin cups. Bake 28 to 30 minutes or until tops spring back when touched. Cool 5 minutes. Carefully remove muffins from pan to cooling rack. Cool completely, about 30 minutes. Serve each cake topped with a dollop of whipped topping and a cherry.
Source: From Betty Crocker recipe newsletter. Here is the link directly to the recipe on Betty Crocker's website:
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