Swirled Cherry Cake

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

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

white cake, eggs, water, oil, cherry pie filling

Taken from www.food.com/recipe/swirled-cherry-cake-64056 (may not work)