2 sticks butter
1 1/2 c. sugar
4 eggs
1 tsp. almond extract
2 c. all-purpose flour
2 tsp. baking powder
1 (21 oz.) can cherry pie filling

Cream together butter and sugar. Add eggs; beat until light and fluffy. Add the almond extract. Stir in flour and baking powder. Mix until smooth. Butter a 13 x 9-inch cake pan. Turn the mixture into the pan. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction.

Bake at 350°F for 45 to 50 minutes or until cake tests done. Filling will sink into the cake while baking.

To serve, cut into 16 pieces. Place bottom side up on serving plate. Spoon slightly sweetened whipped cream over each serving, if desired. This is great served warm!