Reduced Sugar Cherry Devil's Food Cake

The holidays are fast approaching and that means holiday dinners. With diabetes on the rise, the chance of having a diabetic family member at the celebration is pretty good.

If your family is like mine, there are usually many pies and other goodies around, but that doesn't mean that your family members with diabetes have to be left out. Here is a yummy treat that is easy to make.

Cherry Devil's Food Cake

1 Box Pillsbury Moist Supreme Reduced Sugar Devil's Food Cake

1 ¼ cup Water

½ Cup Olive Oil

¾ Cup Egg Substitute

1 Can Lite Cherry Pie Filling

1 Can Whipped Light Topping

Make the Devil's Food Cake following the directions on the box. Olive oil and egg substitute is my personal preference; you can use a different oil, egg whites, or whole eggs if you choose.

I use two 8-inch round pans for this one cake mix. Spray both pans with cooking spray and divide the batter between them.

In the first pan, spoon 1/4 of the cherry Pie filling into the batter; swirl the spoon through the batter, but don't over-mix.

Do the same to the other pan. I set one pan aside to bake plain or break up a few Sugar Free Andes Crème De Menthe Thins and mix them in before I bake it.

Bake at 350 degrees for approximately 30 minutes. Follow the baking times on the cake mix box if you use a different pan size.

Transfer the cake to a plate and place it in the refrigerator for about an hour to chill. Decorate the top of the cake with the cherries and whipped topping.

Refrigerate until ready to serve.