Cherry Pie Filling Cake
1 (18.25 ounce) box white cake mix
1/4 cup vegetable oil
1/2 cup water
1 21 oz can cherry pie filling
1 12 oz. cool whip
Preheat oven to 350 degrees F.
Pour oil into a 13 x 9 x 2-inch pan. Tilt pan to cover bottom. Put cake mix, eggs and water into pan. Stir with a fork or spoon until blended, about 2 minutes. Scrape sides of pan and spread batter evenly. Spoon pie filling onto batter reserving a few spoonfuls for later. Use a fork to fold into batter, just enough to create a marbled effect. Bake at 350 degrees F for 30 to 35 minutes. Insert wooden pick into center. When it comes out clean, cake is done.
When cool, cover cake with cool whip and in center of cool whip iced cake place a few teaspoonfuls of pie filling that was set aside.