1 (18.25 oz.) pkg. lemon pudding cake mix
1 1/4 c. water
3 eggs
1 (21 oz.) can cherry pie filling
1/3 c. vegetable oil
1 c. coarsely chopped walnuts
Confectioners' sugar

Preheat oven to 350 degrees. In large mixing bowl, beat together cake mix, oil, water and eggs at low speed, scraping bowl constantly for 30 seconds. Beat at medium speed for 2 minutes. Fold in chopped nuts. Pour batter into greased and floured 12-cup bundt pan.

Using a slotted spoon, gently spoon cherry filling on top of batter, avoiding sides. Discard excess juice. Bake for 40 to 45 minutes or until tester comes out clean. Cool 10 minutes; invert onto wire rack and remove pan. When cake has cooled completely, dust generously with confectioners' sugar. Serves 12.