1 pkg. super moist yellow cake mix
1/3 c. butter, softened
3 lg. eggs
3/4 c. sugar
2 tsp. vanilla
2 (8 oz.) pkgs. cream cheese, softened
2 c. sour cream
1 tbsp. vanilla
1/4 c. sugar
2 cans pie filling

Beat dry cake mix, butter, and one large egg in bowl at low speed until crumbly. Press lightly in ungreased 13 x 9 x 2 inch pan. Beat 2 large eggs, 3/4 cups sugar, 2 teaspoons vanilla, and cream cheese until smooth and fluffy. Spread over crumb mixture. Bake at 350 degrees for 20-25 minutes until set. Mix sour cream, 1/4 cup sugar, and remaining 1 teaspoon vanilla. Spread fruit pie filling over sour cream mixture and refrigerate at least 8 hours.