Swirled Cherry Cake

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


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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