1 box Duncan Hines Deluxe II yellow cake mix
2 tbsp. Crisco oil
2 (8 oz.) cream cheese, softened
1/2 c. sugar
4 eggs
1 1/2 c. milk
3 tbsp. lemon juice
1 tsp. vanilla
1 large can cherry pie filling

Measure out 1 cup of dry cake mix. Set aside. In large mixing bowl, stir together remaining dry cake mix, 1 egg and Crisco oil (mixture will be crumbly). Press crust mixture into bottom and 3/4 of the way up sides of a greased 13 x 9 pan. In same bowl, blend cream cheese and sugar together. Add 3 eggs and rest of cake mix. Beat 1 minute at medium speed. At low speed, gradually add milk, lemon juice and vanilla. Mix until smooth. Pour into crumb crust.

Bake for 45 to 55 minutes, until center is firm. Cool. Spoon cherries over cake and chill 1 hour. Store, covered, in refrigerator.