1 Duncan Hines devil's food cake mix
3 eggs
1 1/3 c. water
1/2 c. Crisco oil
1/2 tsp. almond extract
1 (8 oz.) container of Cool Whip
1 can cherry pie filling

Combine ingredients in an 8 or 9-inch baking pan and bake according to package directions. Cool cake and split horizontally into two equal cakes.

Top first layer with 1/2 cherry pie filling. Cover with second half of cake. Spread remaining cherry filling over top. Cover and refrigerate for 1 hour before serving. Serve topped with Cool Whip.