Ingredients
- 1 (18 ounce) package white cake mix
- 1/2 cup sour cream, i use low fat
- 1/3 cup vegetable oil, i use canola
- 1/2 cup water
- 3 egg whites
- 1 (21 ounce) can cherry pie filling, divided
- 1/2 cup chopped nuts (optional)
Directions
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Preheat oven to 350 degrees Fahrenheit.
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Grease and flour a Bundt pan or spray with Bakers Joy.
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In a large bowl combine all ingredients, except nuts and cherry filling at low speed until all ingredients are moistened.
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Beat 2 minutes at high speed.
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Spoon 2/3 batter into pan.
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Spoon 1 cup of cherry pie filling evenly in narrow ring over batter.
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Don’t let cherries touch side of pan.
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Cover with remaining cake batter.
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Bake at 350 degrees 36-40 minutes until top is golden brown.
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Cool upright in pan for 1/2 hour.
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Invert onto cake plate.
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Sprinkle with confectioner sugar and serve with remaining cherry pie filling.