Preheat the oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.

In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The batter should be thick and spreadable.

Measure approximately 3 cups of batter and spread it evenly across the bottom of the prepared baking pan. Smooth the surface with a spatula, making sure the batter reaches the corners.

Spoon the cherry pie filling over the batter and spread it into an even layer. Drop small spoonfuls of the remaining batter over the cherry filling, leaving a few gaps so the cherries remain visible.

Bake for 35–40 minutes, or until the top is lightly golden and the batter is fully cooked. A toothpick inserted into a section of cake should come out without wet batter.

Remove the pan from the oven and place it on a wire rack. Allow the bars to cool completely for approximately 1 hour.

To prepare the optional vanilla glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzle-friendly.

Drizzle the vanilla glaze evenly over the cooled cherry bars. Allow the glaze to set before slicing into 24 squares or rectangles. Serve and enjoy!