Here is a cake that looks pretty and tastes great. It’s a great breakfast on those days when cereal just doesn't work. This cake goes great with a glass of milk or a fresh cup of coffee and it makes a great dessert or a good breakfast.
Preheat the oven to 375°F. Grease the bottom and sides of a 10-inch spring form pan. Line the bottom with a round of parchment paper or wax paper.
Make the cake: In a mixing bowl, put half of a Super Moist Cake mix, 2 eggs, 1/2 cup water, and 3 ounces vegetable oil. (I use a white cake mix and olive oil.) With a hand mixer, beat on low speed 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally. Pour the batter into the cake pan and spread it out across the bottom in an even layer.
Prepare the topping: Using the same bowl without rinsing, combine the cheese, flour, 2 tablespoons sugar, and lemon zest; beat until smooth. Add the egg and blend in completely. Pour this on top of the batter and spread out evenly, leaving a generous 1-inch border all the way around the edge of the pan.
Toss the cherries with the remaining 2 Tbsp sugar, almond extract, and cinnamon. Dot the top of the cheese evenly with the cherries and sprinkle on the juices.
Bake for 30 to 35 minutes, until the cheese filling is light golden and firm when you shake the pan gently. Let cool in the pan for about 15 minutes before cutting.