1 pkg. Pillsbury Plus white cake mix
3 egg whites
1 c. water
1/3 c. oil
21 oz. can cherry pie filling

In a large bowl, beat all ingredients but filling until moistened and then 2 minutes on high. Pour into a greased and floured 9 x 13 pan. Reserve 1 cup cherry filling for topping. Spoon remaining filling over cake batter. Gently swirl to marble.

Bake at 350 degrees for 35-45 minutes or until toothpick comes out clean. Cool cake. Spread reserved filling over cake. Top with whipped cream. Serves 16.