1 cup butter or margarine, softened
1 1/2 cup sugar
4 eggs, beaten
2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
21 ounces cherry pie filling
Preheat oven to 350 F. Lightly butter and flour a 15 x 10 x 1-inch jellyroll pan.
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour, beating well. Stir in flavorings. Pour the batter into prepared pan, spreading evenly.
Lightly cut through the batter with a small knife to mark off individual squares. Spoon about 1 tablespoon pie filling in center of each square.
Bake for 45 minutes or until lightly browned (the batter will puff up around filling while baking). Cool cake in pan 10 minutes. Cut into squares, and remove from pan.