1 pkg. white cake mix
1 1/4 c. water
3 eggs
1/3 c. oil

Mix together and pour evenly into greased 13x9 pan. Preheat oven to 350 degrees.

TOPPING:

1 c. sugar
2 tbsp. cornstarch
2 (16 oz.) cans red tart pitted cherries, undrained
2 tbsp. butter, melted
1/2 tsp. red food color
3/4 tsp. almond extract

Combine sugar and cornstarch in bowl. Add cherries and juice, melted butter, coloring and extract; stir well. Spoon evenly over batter. Bake at 350 degrees for 50 to 60 minutes. Serve warm or cold with whipped cream. Better cold on second day.