118-ouncewhite cake mixregular or gluten-free; yellow cake mix can be substituted
121-ounce cancherry pie filling OR 1 batch homemade cherry pie filling
1/2cupsour cream
2eggs
Instructions
Preheat the oven to 350 degrees F. Spray a 9-inch by 13-inch baking pan with non-stick cooking spray.
Add the cake mix, cherry pie filling, sour cream and eggs to the prepared pan. Stir to combine all ingredients comletely. Smooth the batter for even coverage in the pan.
Bake for 40-45 minutes until the top is very very lightly golden in color. Remove and allow to cool on a wire rack before serving.
Top with whipped topping if desired.
Notes
Cake mix notes
A 15.25 ounce cake mix can be substituted with no other adjustments.
Yellow cake mix can be substituted.
Gluten-free cake mix: I've never seen a white cake mix that's gluten-free. Use yellow cake mix instead!
Storing the cakeStore covered in the refrigerator for up to 4 days.ServingsThe cake can be cut into 12 servings up to 20. Fifteen pieces makes average size servings.