1 1/2 c. (3 sticks) butter, softened
1 pkg. (8 oz.) cream cheese, softened
3 c. sugar
6 eggs
1 1/2 tsp. vanilla
3 c. sifted all-purpose flour
1/4 tsp. salt

TOPPING (optional) :

1 can cherry pie filling

Preheat oven to 325 degrees. Grease and flour a 10 or 12 cup bundt pan. Beat butter and cream cheese together in large bowl until well blended. Add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour and salt together and blend into creamed mixture. Spoon batter into prepared pan. Bake 1 hour 15 minutes or until a toothpick inserted 1 inch from edge comes out clean.

Topping (optional) : After cake has cooled drizzle cherry pie filling over cake and fill hole with pie filling.