1 can cherry pie filling
1 sm. pkg. white cake mix
1 stick butter
1 tsp. fresh lemon juice or almond extract

Butter an 8 x 8 x 2 inch pan. Turn cherry pie filling into the buttered pan. Mix the lemon juice or extract all through the filling. Sprinkl dry mix all over the filling. Do not mix in. Slice the stick of butter very thin and place all over the top of the dry mix. Bake at 350 degrees for 1 hour. Serve warm or cold with a small scoop of vanilla ice cream.