Ingredients:

  • 2 cans (21 oz each) cherry pie filling
  • 1 tsp almond extract
  • 1 box (15.25 oz) yellow or white cake mix
  • 3/4 cup unsalted butter, melted
  • 1/2 cup sliced almonds

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the cherry pie filling into the baking pan. Note: Stir the almond extract into the filling first if you want that nutty aroma.
  3. Spread the cherries evenly across the bottom using a spoon.
  4. Sprinkle the dry cake mix evenly over the fruit. Note: Do not stir!
  5. Gently smooth the cake mix with a spoon to break up any large clumps.
  6. Pour the melted butter evenly over the cake mix. Ensure every white spot is covered to avoid raw flour.
  7. Scatter the sliced almonds over the top.
  8. Bake for 45–50 minutes until the edges are bubbling and the top has turned a deep, mahogany gold.