1 cup butter- softened

2 cups sugar

4 eggs

3 cups flour

1/2 tsp almond extract

1 tsp vanilla

1 large can cherry pie filling

cream butter and sugar together until light and fluffy. Add eggs one at a time, then beat in extracts. Gradually mix in flour until well blended.

Spread 3/4 batter in bottom of 9x13 pan. do not grease if glass pan. Scoop pie filling over batter, then drop remaining batter by spoonfuls over the cherries.

bake at 375 for 45 minutes, cool completely before cutting