Quick Cherry Desert

By ghinman

For one 13x9" cake, 16 generous servings.

Ingredients

• 1 cup (2 sticks) butter or margarine
• 1 1/2 cups of granulated sugar
• 4 eggs
• 1 tsp. almond extract
• 2 cups of all purpose flour
• 2 tsp. baking powder
• 1 can (21 ozs. ) cherry pie filling
• Powdered sugar to dust over top. optional

Preparation

Step 1

In a large bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy.
Add the almond extract. Stir in the flour and baking powder. Mix until smooth.
Butter a 13x9" cake pan. Turn the mixture into the pan.
Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfulls in each direction.
Bake at 350 degrees for 45 to 50 minutes or until golden and cake tests done. Filling will sink into the cake while baking.
Cut into 16 pieces.
Place bottom side up on serving plate. Dust with the powdered sugar, if used. Spoon slightly sweetened whipped cream over each serving, if desired. Great served warm.

For blueberry desert, substitute blueberry pie filling for the cherry filling.