18 1/4 box white cake mix
3 oz. cherry gelatin
1 1/2 c. boiling water
8 oz. softened cream cheese
2 c. whipped topping or 8 oz. cool whip
21 oz. can cherry pie filling

Prepare cake according to package directions, using a greased 13 X 9 X 2 inch baking pan.

Bake at 350°F for 30 to 35 minutes. Dissolve gelatin in boiling water. Cool cake and poke holes in it with a meat fork. Gradually pour gelatin over cake. Cool for 15 minutes then cover and refrigerate for 30 minutes. In a mixing bowl beat cream cheese until light. Fold in whipped topping and carefully spread over cake. Top with the pie filling and refrigerate for at least 2 hours before serving. You may add chopped pecans on top.