Cherry Dump Cake for 12 Servings with Golden Butter Crust

Instructions:

1. Preheat the oven. Set your oven to 350°F (175°C) and ensure the rack is in the center position. Note: This ensures even heat distribution for the top and bottom.
2. Layer the fruit. Pour both 21 oz cans of cherry pie filling into your ungreased 9x13 inch dish.
3. Enhance the flavor. Drizzle the lemon juice and almond extract over the cherries and stir gently. Stir until the extract is fully incorporated into the syrup.
4. Add the dry mix. Sprinkle the 15.25 oz of yellow cake mix evenly over the fruit.
5. Level the surface. Use the back of a spoon to smooth the powder. Do not press down or pack the mix, as this prevents the butter from seeping through.
6. Add the crunch. Scatter the 0.25 cup of sliced almonds over the top of the dry cake mix.
7. Hydrate with butter. Pour the 0.75 cup of melted butter in a zig zag pattern over everything. Ensure you cover as many dry spots as possible with the golden liquid.
8. Bake to perfection. Place in the oven for 45 minutes. Bake until the topping is a deep golden brown and you see fruit juices bubbling at the edges. > Chef's Tip: If you see a large patch of dry flour halfway through the baking time, quickly dot it with a tiny bit of extra butter or give it a very light mist of cooking oil spray to help it hydrate.