In a pot over medium-high heat, bring water, sugar, and butter to a boil.

Add in the flour and the cake mix and stir vigorously until mixture has no streaks.

Remove from heat and add the eggs, stirring until the dough becomes a ball. Transfer dough to a piping bag with a size 9 star tip.

Pipe 3 to 4 inches (7-10cm) strips of the dough on a baking sheet. Freeze for 30 minutes.

Heat the canola oil in a pot over medium-high heat. Fry the red velvet churros for about three to four minutes.

Remove from oil and drain on paper towels.

Using a straw, poke a hole through the centers of the churros to hollow out a cavity for the filling.

On a plate, combine the cinnamon and the sugar and mix until it is a uniform color.

Roll the hollowed out churros in the cinnamon sugar.

In a medium bowl, combine the cream cheese, confectioners’ sugar, and vanilla, stirring until smooth.

Transfer filling into a piping bag with a round tip.

Pipe the filling into the churros and serve.

Enjoy!