1 c. sugar
4 eggs, beaten
1 c. vegetable oil (I use canola oil as it's the lightest)
1 tsp. baking powder
2 c. flour
1/2 tsp. salt
1 or 2 cans fruit filling

Combine baking powder, flour, and salt. Mix in order. Put 1/2 of batter in bottom of 9 x 13 inch cake pan. Put 1 can fruit filling, spread it around. Put rest of batter on top. (I spill it out from the bowl to get an even spread, because it's murder to spread this batter over fruit filling by using a spoon or a spatula!) Sprinkle with nuts if you like. Bake at 375 degrees for 35 to 45 minutes. I use 2 cans of blueberry or cherry pie filling for more of a dessert. Then I top with real whipped cream.