Cherry Swirl Cake

Recipe by Kathy Romayne
READY IN: 30mins
SERVES: 9-12




  • Preheat oven to 350°F.
  • Mix cake mix according to package directions using the water, oil and egg whites. Pour into prepared 9 X 13 inch cake pan. Spread evenly.
  • Drop cherry pie filling on top by spoonfuls and then swirl it through the cake with a knife. Do not mix too much. You want the swirled effect.
  • Bake for 30 minutes or until cake tests done.
  • Cool completely.
  • Top with the Cool Whip topping and chill at least 2 hours before serving. Keep leftovers chilled.
  • Variations: try other pie fillings.