Preheat oven to 350F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.
Stir in half of the 1 teaspoon almond extract into each of the 2 (21 ounce) cans cherry pie filling and stir. (So half a teaspoon of almond extract into each can)
Pour both cans of cherry pie filling into prepared baking dish.
Sprinkle 1 box yellow cake mix evenly over cherry pie filling.
Slowly pour 1/2 cup salted butter (1 stick), melted all over the top of the cake mix. Note: you could also slice the butter up into a bunch of squares and then evenly place them all over the top of the cake mix rather than melting the butter and pouring on top.
Bake for about 50-60 minutes (until topping is golden brown)
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This can be done in the crock pot as well. Cook on low for 4 hours or high for 2 hours.
Some folks add more tartness to this by adding pineapple. I think it personally makes it too tart but do what you like!
For added crunch, try sprinkling some sliced almonds on top of the cake mix before baking.
Instead of melting the butter you can cut it up into a bunch of squares and evenly place it on top of the cake mix layer.