1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.

2. Open the cans of cherry pie filling and spread them evenly across the bottom of the prepared baking dish. (If using almond extract, stir it into the cherries now).

3. Open the box of cake mix and sprinkle the dry powder evenly over the top of the cherries. Use a spoon to gently level it out, ensuring the fruit is fully covered. Do not stir.

4. Add the butter. Option A: Slice cold butter into thin pats and place them in a single layer over the dry mix, covering as much surface as possible. Option B: Melt the butter and drizzle it slowly and evenly over the cake mix.

5. Bake for 45 to 55 minutes. The cake is done when the fruit filling is bubbling vigorously around the edges and the top is deep golden brown and crisp.

6. Remove from the oven and let cool for 15 minutes to allow the filling to thicken slightly.

7. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.