Preheat oven to 350°F. Grease and flour cake pans. Set aside.
Beat cake mix, water, eggs, oil, and flavoring in a large mixing bowl, using an electric mixer set to high speed until all ingredients are completely incorporated. Gently fold in sauerkraut.
Turn batter into pans and bake for 30 minutes or until the center of the cake bounces back when touched gently.
Allow cake to cool for 15 minutes in the pan before turning out onto a wire rack.
Top with cherry pie filling and a dollop of whipped topping.
To make layer cake, wait for the cakes to cool. Place the cake from one cake pan on your serving dish.
Top the cake with a layer of whip cream followed by a layer of cherry pie filling. Lay the cake from the second cake pan on top of the cherry pie filling.
Cover the top and sides of the entire cake with whipped cream. Place the rest of the cherry pie filling on top.