Preheat oven to 350 degrees.

Grease and flour a 9x13-inch baking pan.

1/2 cup (1 stick) margarine, softened
1 cup granulated sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1 (21-ounce) can cherry pie filling

Topping:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup all-purpose flour
1/2 cup chopped pecans
2 tablespoons margarine

Combine margarine and sugar and large bowl. Beat until creamy. Beat in eggs and sour cream.
Sift together flour, salt, baking powder and baking soda. Add gradually the sifted dry ingredients to cream mixture. Beat after each addition. Add vanilla. Pour 1/2 of this mixture into the prepared pan. Spread with Cherry-pie filling. Pour remaining 1/2 of mixture over pie filling.

Mix sugar, cinnamon, flour and pecans in a small bowl. Cut in margarine with two knives. Sprinkle over batter. Bake at 350 degrees for 50 minutes or until toothpick inserted in center comes out clean.

Variation: May substitute other ready-made fruit pie fillings or an equal amount of homemade fruit pie filling.

Serves: 12-16