Ingredients:

  • 2 (21-ounce) cans Cherry Pie Filling
  • 1 teaspoon Almond Extract (Optional)
  • 1 (15.25 ounce) box Yellow or Golden Vanilla Cake Mix (Dry)
  • 1/2 cup Chopped Pecans or Walnuts (Optional)
  • 1 1/2 sticks (12 tablespoons) Cold Unsalted Butter, sliced thinly

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease the 9x13 inch baking dish.
  2. Dump both cans of cherry pie filling directly into the prepared baking dish. Use a spatula to spread the filling into an even layer covering the entire base.
  3. Gently drizzle the 1 teaspoon of almond extract over the cherry filling and stir lightly (optional).
  4. Open the box of dry cake mix. Sprinkle the entire contents evenly over the top of the cherry filling. Do not mix it in—the goal is a dry, uniform blanket of cake mix.
  5. If using, sprinkle the chopped pecans or walnuts evenly over the dry cake mix layer.
  6. Slice the very cold butter into thin discs (approximately 1/8 inch thick).
  7. Arrange the butter slices tightly together over the entire surface of the cake mix. Ensure that as little of the dry mix remains visible as possible.
  8. Place the dish in the preheated oven. Bake for 50–55 minutes.
  9. The cake is done when the topping is a deep golden brown, and the filling around the edges is actively bubbling vigorously.
  10. Remove the cake from the oven. Let it cool on a wire rack for at least 15–20 minutes before serving. This allows the filling to set slightly.