I have a clear memory of watching a friend bake this cake over 30 years ago when we lived in Southern California. Yes, children, we really did have cake mixes even way back in the 1970s. But I had never heard of adding pie filling to a mix, and I remember thinking how cool that was. I think this, my friend's version, has a better texture and taste than most others.
Preheat oven and prepare baking pans according to directions on the back of the cake mix box.
Combine mix, eggs, cooking oil, water, and vanilla and almond extracts in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds, then on medium speed for two minutes, scraping down the sides of the bowl occasionally with a rubber spatula.
Using a rubber spatula, fold cherry pie mix into the cake batter by hand until well incorporated.
Bake according to the directions on the back of the cake mix box for the size pan(s) you are using. NOTE: Some ovens will take a while longer. Cake is done when it pulls away from the sides of the pan and springs back when lightly touched in the middle with your finger.
Cool cake 10 minutes in pan(s) before turning out on racks to cool. When completely cool, frost with chocolate or any desired frosting.