1 pkg. yellow cake mix
2 tbsp. oil
2 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
4 eggs
1 1/2 c. milk
3 tbsp. lemon juice
3 tsp. vanilla
2 cans cherry pie filling

I changed this when fresh strawberries are in season. I cut them in half and use prepared glaze.

Preheat oven to 300 degrees. Reserve 1 cup of dry cake mix. In large mixing bowl, combine remaining cake mix, 1 egg and oil; mixture will be crumbly. Press crust mixture evenly into bottom and 3/4 way up the sides of a greased 9x13x2 inch pan.

In same bowl, blend cream cheese and sugar. Add 3 eggs and reserved cake mix, beat 1 minute at medium speed. At low speed, slowly add milk and flavorings; mix until smooth. Pour into crust. Bake at 300 degrees for 45-55 minutes until center is firm.

When cool, top with pie filling. Chill before serving. Store in refrigerator; freeze cherry kind with foil covering. You can also use two 9-inch round cake pans for 40-50 minutes.