2 (15 oz) cans pitted dark sweet cherries in syrup
1 (15 oz) box white cake mix
1 cup flour
1 cup sugar
1 cup sour cream
4 egg whites
¾ teaspoon salt
1 ⅓ cup water
2 tablespoons oil
2 teaspoons vanilla
Preheat oven to 325°F. Grease a 9×13-inch baking pan with butter or cooking spray, set aside.
Blend cake mix, flour, sugar, and salt together in a bowl. Set aside.
In a separate bowl, mix together sour cream, egg whites, water, oil, and vanilla. Fold dry ingredients into wet. Beat on medium speed for 3 minutes, scraping sides of bowl after 2 minutes.
Pour batter into greased baking dish. Spoon cherry pie filling over top of batter, and gently spread to edges.
Bake for 45-50 minutes. Cool completely before serving.