Ingredients:
1 cup butter or 1 cup margarine
1 1/2 cups sugar
4 eggs
1 teaspoon almond extract
2 cups flour
2 teaspoons baking powder
1 (21 ounce) cans cherry pie filling
powdered sugar, to dust over top (optional)
Directions:
In large mixing bowl, cream the butter & sugar, add eggs and beat until light & fluffy.
Add almond extract.
Stir in flour and baking powder, mix until smooth.
Turn mixture into a greased 9×13 inch cake pan.
Spoon pie filling into the cake in 16 spots, spacing 4 spoonfuls evenly in each direction.
Bake at 350F for 45-50 minutes or until golden and cake tests done.
The filling will sink into cake as it bakes.
Cut into 16 pieces.
Serve bottom side up, dust with powdered sugar if using. Top with Cool Whip or whipped cream if desired.
Awesome served warm!
Can substitute blueberry pie filling if desired.
Servings: Serve
Time preparation: 10 min.
Time total: 55 min.