Swirled Cherry Cake

READY IN: 1hr
SERVES: 15
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) box white cake mix or (18 1/4 ounce) box yellow cake mix
  • 3
    large eggs
  • 1
    cup water
  • 14
    cup oil
  • 1
    (23 ounce) can cherry pie filling
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DIRECTIONS

  • Preheat oven to 350.
  • Grease and flour bottom and sides of a 9x13x2" cake pan.
  • In a large bowl, mix cake mix, eggs, water and oil with a mixer until well blended.
  • Pour batter into prepared cake pan.
  • Smooth evenly in pan.
  • Drop spoonfuls of the pie filling on top of the cake batter.
  • With a knife, swirl the cherry pie filling into the cake batter.
  • Be careful not to touch the bottom of the cake pan with the knife.
  • This might remove some of flour/shortening coating, causing the cake to stick.
  • Bake for 40-45 minutes or until cake is golden brown on top and a knife inserted in the center comes out clean.
  • Allow to cool for 10 minutes.
  • May be served warm or cooled.
  • May be served with ice cream or whipped topping.
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