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1
Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
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2
In medium bowl, stir muffin mix, pie filling and egg until blended (batter will be very moist). Divide batter among muffin cups.
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3
Bake 28 to 30 minutes or until tops spring back when touched. Cool 5 minutes; carefully remove from pan to cooling rack. Cool completely, about 30 minutes. Serve each cake topped with dollop of whipped topping and a cherry.
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