Fruit Cocktail cake

I used:

1 box of Betty Crocker Yellow cake
3 eggs
1 brick (8oz) of Philadelphia Neufchatel cheese
(found next to the cream cheese, says 1/3 less fat)
1 can of fruit cocktail
1 cup water

I beat the eggs, and the cheese first with the electric beater, then added the water and last, the cake mix.
Drain the fruit cocktail and when done mixing the cake mix, pour in the fruit and mix gently with a spoon.
I used a spring form pan, large size.  Spray with non stick spray like PAM.

Bake at 350 degrees until top is golden brown and a knife inserted int he middle comes out without uncooked batter on it.

It comes out like a hybrid cheesecake, very moist and light though.

Leave it to cool, I took the sides off the spring form and left the cake on the sheet, and just transferred the whole thing into the cake container.  I had to taste test it first of course!!