1 1/2 c. sugar
1 c. butter
4 eggs
2 c. flour, sifted
1 tbsp. lemon juice
1 (21 oz.) can cherry pie filling
1/2 to 1 c. powdered sugar

Soften butter in large bowl. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time. Continue beating. On low speed, beat in the flour and the lemon juice. Pour the batter into an ungreased jelly roll pan (15 x 10 x 1 inches). Mark off 20 squares. Place 1 tablespoon of pie filling in the center of each square. Bake at 350 degrees for 45 to 50 minutes or until top of cake begins to brown. While stiff warm, sprinkle powdered sugar over the cake. (The sugar will melt over the cherry centers.)