Cherry Pie Filling Cake

Instructions

1. Preheat your oven to 350°F (180°C) and grease a 9x13-inch baking pan.

2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

3. In a separate large bowl, cream the softened butter until smooth and creamy using a hand mixer or stand mixer.

4. Add the eggs to the creamed butter, one at a time, mixing well after each addition.

5. Stir in the buttermilk and vanilla extract until fully incorporated.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

7. Spread half of the batter into the prepared baking pan, smoothing it out evenly.

8. Spoon the cherry pie filling over the batter in an even layer, leaving a small border around the edges.

9. Top the cherry layer with the remaining batter, spreading it carefully to cover the cherry filling.

10. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

11. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

12. Serve the Cherry Pie Filling Cake warm or at room temperature, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.