Cherry Pie Filling Cake

Instructions

step 1 Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish /n
step 2 In a large bowl, combine cake mix, eggs, vegetable oil, vanilla extract, and almond extract /n
step 3 Stir in the cherry pie filling and mix until well combined /n
step 4 Fold in chopped nuts if using /n
step 5 Pour the batter evenly into the prepared baking dish /n
step 6 Sprinkle a light layer of granulated sugar over the top /n
step 7 Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean /n
step 8 Remove from the oven and let cool before slicing and serving

Storage and Reheating Tips

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds. This cake can also be frozen for up to 2 months; thaw at room temperature before serving.