Fruit Swirl Coffee Cake
1 pkg. (2 layer) sour cream cake mix
1/2 c. sour cream
1/3 c. butter or margarine; softened
1 tsp. vanilla
2 eggs
1 can (2l oz) cherry, blueberry or raspberry pie filling
1/2 c. sour cream white ready to spread frosting
Heat oven to 350. Grease bottom and sides of a jelly roll pan (15 1/2 x 10 1/2 xl").
Stir together cake mix, sour cream, butter, vanilla, and eggs in a large bowl with large spoon until dough forms. Reserve 1 cup of dough; spread remaining dough in pan. Spread pie filling over dough in pan. Drop remaining dough by scant tablespoonfuls onto pie filling.
Bake about 25 minutes or until toothpick inserted near center comes out clean.
Microwave frosting in microwavable bowl uncovered on medium (50%) 15 seconds. Drizzle over warm coffee cake. Serve warm or cool.