Beat until light and fluffy:
1 cup butter
1 3/4 cup sugar
4 eggs
1 t. vanilla
Add gradually and beat well:
2 1/2 cups flour
1 1/2 t. baking powder
pinch of salt
Reserve 1 1/2 cups batter. Spread remaining batter in jellyroll pan. Spread 1 can cherry pie filling on top. Spread or drop the remainder of the batter on top of the pie filling. Bake at 350 degrees for 40 minutes. Spread with powdered sugar frosting.
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