Ingredients:

  • 21 oz cherry pie filling
  • 8 oz cream cheese, softened
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 package (15¼ oz) yellow cake mix
  • 1/2 cup unsalted butter, thinly sliced into pats

Instructions:

  1. Preheat the oven to 350°F (180°C) and lightly grease a 9x13-inch baking dish with cooking spray.
  2. Spread 21 oz of cherry pie filling evenly across the bottom of the baking dish, ensuring it reaches all four corners.
  3. In a medium bowl, use a hand mixer to beat 8 oz softened cream cheese, 1 large egg, 1/4 cup granulated sugar, and 1 tsp vanilla extract until the mixture is completely smooth.
  4. Spoon the cream cheese mixture over the cherries and spread gently with a spatula to maintain distinct layers.
  5. Sprinkle 1 package (15¼ oz) of yellow cake mix evenly over the cream cheese layer and press down slightly with fingers to adhere.
  6. Arrange 1/2 cup of thinly sliced butter pats in a grid pattern across the entire surface of the cake mix.
  7. Bake for 45 to 50 minutes until the top is dark golden, the edges are bubbling slightly, and the center is set with a slight jiggle.
  8. Remove from the oven and let the cake rest for at least 15 minutes before slicing to allow the cheesecake layer to firm up.