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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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I used to make this a lot and lost the recipe, finally found it again on another web site. Good cake and pretty presentation. 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:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour a Bundt pan.
3. I use Bakers Joy.
4. In a large bowl combine all ingredients, except nuts and cherry filling at low speed until all ingredients are moistened.
5. Beat 2 minutes at high speed.
6. Spoon 2/3 batter into pan.
7. Spoon 1 cup of cherry pie filling evenly in narrow ring over batter.
8. Don't let cherries touch side of pan.
9. Cover with remaining cake batter.
10. Bake at 350 degrees 36-40 minutes until top is golden brown.
11. Cool upright in pan for 1/2 hour.
12. Invert onto cake plate.
13. Sprinkle with confectioner sugar and serve with remaining cherry pie filling.
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