Cherry Swirl Cake - cooking recipe

Ingredients

18 1/4 ounces white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 (21 ounce) can cherry pie filling
1 (8 ounce) container Cool Whip Topping

Preparation

Preheat oven to 350\u00b0F.
Mix cake mix according to package directions using the water, oil and egg whites. Pour into prepared 9 X 13 inch cake pan. Spread evenly.
Drop cherry pie filling on top by spoonfuls and then swirl it through the cake with a knife. Do not mix too much. You want the swirled effect.
Bake for 30 minutes or until cake tests done.
Cool completely.
Top with the Cool Whip topping and chill at least 2 hours before serving. Keep leftovers chilled.
Variations: try other pie fillings.