Tunnel of Cherry Cake
1 pkg. White Cake Mix
1/2 cup dairy sour cream
1/2 cup water
1/3 cup oil
3 egg whites
21-oz. can cherry fruit pie filling
Heat oven to 350 F. Grease and flour 12-cup fluted tube pan. In large bowl, combine all ingredients except pie filling and powdered sugar at low speed until moistened; beat 2 minutes at highest speed. Spoon 2/3 cup of batter into prepared pan. Spoon 1 cup pie filling evenly in narrow ring over center of cake batter (filling should not touch sides of pan). Spoon remaining batter over pie filling.
Bake at 350 F. for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely. Sprinkle with powdered sugar. If desired, serve remaining pie filling over individual servings.