This is so simple and easy to prepare. If you happen not to have dried cherries, you could use raisins, dried cranberries or chopped dried apricots. Enjoy with your favorite cup of coffee, tea or hot cocoa.
Place a rack in the center of the oven and preheat to 350º. Generously mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Set the pan aside.
For the streusel filling,
Place 2 tablespoons cake mix, the dried cherries, chocolate chips and cinnamon into a small mixing bowl, stir until well combined. Set aside.
Place the remaining cake mix, pudding mix, sour cream, oil, sugar and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop and scrape down the sides of the bowl with a rubber spatula.
Increase with mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and smooth.
Pour 2/3 of the batter into prepared pan and smooth the top with the rubber spatula. Spoon filling over the batter in cake pan. Pour remaining 1/3 of the batter, over filling and smooth it out with rubber spatula. Place the pan into oven.
Bake 45 ~ 45 mins. Until its light brown and springs back when lightly pressed with your finger. Remove the pan from oven and place onto a wire rack to cool for 20 minutes.
Run a long sharp knife around the edge of the cake and invert onto a rack to complete cooling if saving for later. Transfer the cake to a serving platter while still slightly warm. Sift confectioners’ sugar over the top for garnish.