*For the cake:
°1 c unsalted butter, softened to room temperature
°1 & 1/2 cup sugar
°4 eggs, beaten
°1 tsp vanilla extract
°3 cups all-purpose flour
°1 tsp baking powder
°1 tsp baking soda
°1 tsp of salt
°21 oz.  cherry pie filling + 1/4 teaspoon almond extract
°Generously butter a 10×15 glass baking dish.
+For the icing:
°1 and 1/4 cups powdered sugar
°1 tsp vanilla or almond extract
°3 tablespoons fresh lemon juice or milk


Preheat oven 350 degrees F.
For the cake:
In a large mixing bowl, mix butter and sugar until smooth and fluffy (about 1 minute). Add eggs and vanilla. Mix well. (about 4 mins.)
In another bowl, whisk together: flour, baking powder, baking soda, and salt with a wire whisk until well blended.
 adding dry mixture to the wet mix to well blended. Spread batter evenly in prepared pan, reserving 1/2 cup batter for top.
Mix almond extract into cherry pie filling. Cover the cake layer with an even layer of pie filling, spreading it almost to the edges of the dough.
Drop spoonfuls of reserved batter on the pie filling. Bake for 30 to 35 minutes, or until golden brown and edges begin to pull away from pan. Remove from the oven and place the pan on a wire rack. Let the cake cool completely before frosting it.
For the icing:
Whisk until smooth. Pour evenly over cooled cake. This cake will keep for up to 3 days in an airtight container at room temperature.