1teaspoonAlmond Extractcan use vanilla, if desired
2cupsCool Whip
12Maraschino Cherries
Instructions
Preheat oven to 350°F.
Grease a 9"x13" casserole dish and set aside.
In a large bowl, combine the cake mix, cherry pie filling, eggs and almond extract. Beat with an electric mixer for 2 minutes until well-combined and fluffy.
Fold the cake batter into the prepared pan and smooth down with the back of a spoon. Bake for 28-32 minutes, until an inserted toothpick comes out clean.
Once the cake is completely cooled, spread the Cool Whip overtop in an even layer.
Position the maraschino cherries evenly in a grid pattern on top of the cake to suggest the 12 servings.
Notes
Cover and refrigerate leftover cake for up to 5 days.