1 c. butter, softened
1 1/2 c. sugar
4 eggs, beaten
2 c. flour
1 tsp. vanilla
1 tsp. lemon extract
1 (21 oz.) can cherry pie filling

Cream butter, gradually add sugar beating until light and fluffy. Add eggs one at a time, beating well after each, gradually add flour, beating well, then add flavorings. Pour into lightly greased 15 x 10 x 1 inch jelly roll pan, spreading evenly.

Lightly cut through batter with small knife to make off 24 square, spoon about 1 tablespoon pie filling in center of each square; bake at 350 degrees for 45 minutes, until lightly browned (batter will puff up around filling while baking). Cool cake in pan 10 minutes; cut into square and remove from pan.