Tunnel Of Cherry Cake
- 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)
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a Bundt pan.
- I use Bakers Joy.
- In a large bowl combine all ingredients, except nuts and cherry filling at low speed until all ingredients are moistened.
- Beat 2 minutes at high speed.
- Spoon 2/3 batter into pan.
- Spoon 1 cup of cherry pie filling evenly in narrow ring over batter.
- Don't let cherries touch side of pan.
- Cover with remaining cake batter.
- Bake at 350 degrees 36-40 minutes until top is golden brown.
- Cool upright in pan for 1/2 hour.
- Invert onto cake plate.
- Sprinkle with confectioner sugar and serve with remaining cherry pie filling.
white cake, sour cream, vegetable oil, water, egg whites, cherry pie filling, nuts
Taken from www.food.com/recipe/tunnel-of-cherry-cake-75055 (may not work)