One of my favorite deserts!!
Preheat oven to 350 degrees.
In a 9" x 13" pan, mix 2 cans cherry pie filling, 2/3 cup water, 1 teaspoon Almond extract and about 1 cup pecan pieces. Set aside.
In a large bowl, blend 1 stick of butter (room temperature so it's soft) with 1 box of white cake mix. Add the cake mix a little at a time until the mixture is crumbly. Variation alert! I have seen some recipes where the cake mix alone is spread over the cherries and the stick of butter is melted and then poured over the cake mix. I have not tried it this way, but it seems to be an alternative to mixing the cake mix and butter.
Bake at 350 for 45-60 minutes or until cake topping is browning and cherries are bubbly.
If there is any left over the next day, heat some in the microwave and serve over vanilla ice cream. Yummm!
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