Preheat your oven. Set it to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.

Layer the cherries. Spread the cherry pie filling evenly in the baking dish. Stir in the vanilla and almond extract right in the pan if using. Add a pinch of salt and mix lightly to distribute.

Add the dry cake mix. Sprinkle the cake mix evenly over the cherries. Don’t stir. You want a uniform layer so it bakes into a crisp, crumbly topping.

Pour on the butter. Drizzle the melted butter evenly across the cake mix, covering as much surface area as possible. If there are a few dry patches, that’s okay—they’ll still crisp up. For extra coverage, use 3/4 cup butter.

Customize (optional). Sprinkle nuts, coconut, or chocolate chips over the top. Nuts add crunch, chocolate adds richness, and coconut adds a toasty sweetness.

Bake. Place the dish on the center rack and bake for 40–50 minutes, until the topping is golden brown and the cherry filling is bubbling around the edges.

Cool slightly. Let it rest for at least 10–15 minutes before serving. This helps the filling set and makes scooping easier.

Serve warm. Spoon into bowls and top with vanilla ice cream or whipped cream. The warm-cold contrast makes this dessert shine.