1 pkg. Duncan Hines white cake mix
1 1/4 c. water
3 eggs
1/3 c. oil
1 c. sugar
2 tbsp. cornstarch
2 cans (16 oz. each) pitted, red, tart cherries (undrained)
2 tbsp. butter, melt
1/2 tsp. red food coloring
3/4 tsp. almond extract

First you preheat oven to 350 degrees. Second you grease and flour 9 x 13 inch pan. Third you prepare cake batter as directed on back panel. Forth you pour evenly into pan. Fifth combine sugar and cornstarch in bowl. Then you add cherries and juice. Melt butter, coloring and extract; stir well. Now spoon evenly over batter.

Bake at 350 degrees for 50-60 minutes or until golden. Serve warm or cold with whipped cream or iced cream, if desired. (Over 3, 500 feet.) Heat oven to 375 degrees. Prepare batter using high altitude adjustment to whole eggs give on back panel. Last, as above, except omit melted butter. Bake at 375 degrees for 40-45 minutes.