1Preheat oven to 350 degree
Separate Cherry pie filing use a sieve to drain off the liquid. Leave some juices with cherries.
Add water to the juice from the cherry pie filling to equal the water needed in the cake mix. Using the cherry water and eggs and oil with the cake mix completely.
2Spray a bundt pan well with non stick spray pour in half the cake batter and make sure to tap pan level out the batter and with a spoon make a circle in middle of cake with the cherries.
3add rest of batter on top and carefully level with a spoon (if you tap it down at this stage your cherries go to bottom of pan rather then middle of cake.
Bake for 42 minutes and keep checking every few minutes after that till toothpick come out clean
Let cool about 10 minutes before attempting to invert onto plate
4place plate over top of bundt pan and invert cake if you sprayed your pan well should slide right out
5Dressing it up
Melt 4 oz of white chocolate chips and 1 Tbsp of milk or cream mix well and drizzle over top of cake. Take 6 or 8 chocolate covered cherries and place around the top of cake.