5 tbsp. butter
1 yellow cake mix
1 c. flour
1 (1 lb. 5 oz.) can cherry pie filling
2 eggs
2 tbsp. sugar
1 pkg. dry yeast
2/3 c. warm water

In a large bowl, combine 1 1/2 cups dry cake mix. Reserve the rest for topping. Take 1 1/2 cups cake mix, flour, yeast, eggs and warm water and beat 2 minutes. Spread in a 9 x 13 pan. Combine reserved cake mix with butter and sugar to make topping. Spoon filling over dough, then put on topping.

Bake immediately at 325°F.