2teaspoonsvanilla extractuse clear extract to prevent discoloration
For the cake
Spray a 12x17-inch sheet pan or a 9x-13-inch cake pan with nonstick spray. Preheat your oven to 350°F.
Pour the cake mix into a large bowl.
Puree the cherry pie filling and pour it into the bowl with the cake mix.
Break your eggs into a separate bowl and whisk. Pour the whisked eggs in with the cake mix and pie filling. Stir to combine.
Pour the batter into your prepared pan and spread evenly. For the sheet pan, it will bake 20 to 24 minutes. For the 9x13-inch cake pan, it will take 26 to 29 minutes.
After it has cooked, allow the cake to cool completely before frosting. If you use the cream cheese frosting recipe that I provided, you'll need to store the cake in the refrigerator. It'll be good for 5 to 7 days in the fridge.
For the frosting
Cream the butter and cream cheese until smooth.
Slowly add in the sifted powdered sugar. Add heavy cream and vanilla extract. Beat until smooth.
Immediately spread on your cake.
Store in the refrigerator in an airtight container. or covered with plastic wrap.