Chocolate Cherry Dump Cake

1.Preheat your oven to 175°C (350°F). Lightly grease a 9x13 inch baking dish.

2.Pour both cans of cherry pie filling into the prepared baking dish. If using, stir in the 1/2 teaspoon of almond extract.

3.Evenly sprinkle the dry chocolate cake mix directly over the cherry pie filling. Do not mix the cake mix into the cherries; it should form a layer on top.

4.If using, sprinkle the chopped nuts evenly over the dry cake mix layer.

5.Drizzle the melted butter evenly over the entire surface of the cake mix and nuts. Ensure that the butter covers as much of the dry mix as possible, as this is what allows the cake to bake.

6.Bake for 45 to 55 minutes, or until the topping is golden brown, bubbly around the edges, and the cake mix has fully absorbed the butter and set.

7.Remove from the oven and let cool slightly for 15-20 minutes before serving. The cake will firm up as it cools.

8.Serve warm, topped with a scoop of vanilla ice cream or a dollop of fresh whipped cream.