Ingredients:

• 1 cup (225g) unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract (optional but amazing)
• 3 cups all-purpose flour
• 1 tsp salt
• 1 (21 oz / ~600g) can cherry pie filling (or any pie filling you love)
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 15×10-inch baking pan or line it with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy (about 2-3 minutes).
3. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.
4. Gradually add flour and salt, mixing just until combined.
5. Spread ⅔ of the batter evenly into the prepared pan. It’ll be thick — use a spatula.
6. Spoon cherry filling evenly over the batter.
7. Drop remaining batter by spoonfuls over the cherry layer — it doesn’t need to cover it perfectly.
8. Bake for 30–35 minutes or until the top is lightly golden brown.
9. Cool completely before cutting into squares. Sprinkle with powdered sugar if you want that bakery look.

 Tip: Try with blueberry, apple, or raspberry filling too — every version tastes unreal.
 Storage: Keep in an airtight container at room temp for up to 3 days (if it even lasts that long).