Total Time
Prep 10 mins
Cook 40 mins

I used to make this a lot and lost the recipe, finally found it again on another web site. Good cake and pretty presentation.

Ingredients Nutrition

  • 1 (18 ounce) package white cake mix
  • 12 cup sour cream, i use low fat
  • 13 cup vegetable oil, i use canola
  • 12 cup water
  • 3 egg whites
  • 1 (21 ounce) can cherry pie filling, divided
  • 12 cup chopped nuts (optional)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease and flour a Bundt pan.
  3. I use Bakers Joy.
  4. In a large bowl combine all ingredients, except nuts and cherry filling at low speed until all ingredients are moistened.
  5. Beat 2 minutes at high speed.
  6. Spoon 2/3 batter into pan.
  7. Spoon 1 cup of cherry pie filling evenly in narrow ring over batter.
  8. Don't let cherries touch side of pan.
  9. Cover with remaining cake batter.
  10. Bake at 350 degrees 36-40 minutes until top is golden brown.
  11. Cool upright in pan for 1/2 hour.
  12. Invert onto cake plate.
  13. Sprinkle with confectioner sugar and serve with remaining cherry pie filling.


Most Helpful

EASY PEEZY DELISH! Used Raspberry pie filling (Lucky Leaf - no corn syrup!) and reduced water to 1/4 cup - used Amaretto to make up the difference. Wow! Don't be tempted to use more filling (as I did) as it will rather dramatically ooze (Halloween if you use an additional 1/2 cup filling FYI) but the cake still cooked perfectly (having never made a tunnel cake before I was worried cake around the tunnel would be oozy) right up to the tunnel. Yummy delicious and FAST! Start to finish - 65 minutes - Cake with a drizzle of extra raspberry filling and whipped cream in time for the Derby! Keeper recipe - TY Mandabears!

Buster's friend May 04, 2013

This is an excellent cake, I used my Nordic heart shape tin and it looked so pretty. The cake was light and moist and the cherries were the perfect 'filling'. Thank you for sharing a truly delicious cake recipe.

Evie* September 06, 2007

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