Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Make the Cake Base: Prepare the lemon cake batter according to the package directions. Pour the batter into the greased baking dish.

Mix the Cheesecake Layer: In a separate large bowl, combine ricotta cheese, eggs, sugar, and vanilla extract. Beat with an electric mixer until the mixture is smooth and well blended.

Layer It Up: Drop spoonfuls of the cheesecake mixture evenly over the cake batter. It’s okay if it looks uneven—it will bake beautifully into the cake.

Bake: Transfer the dish to the preheated oven and bake for 1 hour, or until the center gently springs back when touched lightly with a finger.

Cool and Top: Allow the cake to cool completely in the pan. Once cooled, evenly spoon the cherry pie filling over the top.

Refrigerate: Cover and refrigerate the cake until thoroughly chilled. Slice and serve cold.