Preheat oven to 350fFdegrees. Spray a 9"x 13" baking dish with nonstick cooking spray.
Stir ½ teaspoon almond extract into each can of pie filling and stir.
Pour both cans of cherry pie filling into prepared baking dish.
Sprinkle yellow cake mix evenly over cherry pie filling.
Slowly pour melted butter 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)
This can be done in the crock pot as well. Cook on low for 4 hours or high for 2 hours.
You can switch the cherry out for any flavor: peach, strawberry, blueberry, apple and on and on. Whatever you love!
Some folks add more tartness to this by adding pineapple. You could certainly do that but I find that I like it best as straight-up cherry with a little almond extract added. That's my little twist in this recipe. Almond flavor and cherries go together perfectly.
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.