1 pkg. fudge marble cake mix
1/3 c. butter, softened
1 egg
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sour cream
1/3 c. water
2/3 c. sugar
2 eggs
2 cans cherry pie filling

Heat oven to 350 degrees. Grease a 9"x13" pan. Reserve 1 cup cake mix (dry). Blend remaining cake mix (dry), butter and 1 egg on low speed until dough forms. Pat in bottom of pan. Bake until golden and crust begins to pull away from sides of pan, 15 to 20 minutes.

Beat cream cheese and sour cream until smooth. Blend reserved cake mix, water, sugar and 2 eggs into cream cheese mixture on low speed. Beat on medium speed 2 minutes. Reserve 1 1/4 cups cream cheese mixture; pour remaining mixture over crust. Blend reserved cream cheese mixture and marbling mixture in small bowl on low speed. Drop dark batter by generous tablespoons randomly in 6 to 8 mounds onto yellow batter. Cut through batter with knife in "S" shaped curves in one continuous motion.

Turn pan 1/4 turn and repeat for a marbled effect. Bake until cake springs back when touched lightly in center, 31 to 36 minutes. Run knife along edges of cake to prevent cracking; cool completely. Pour the 2 cans of cherry pie filling over. Keep refrigerated. Optional: Other flavored pie filling may be used.