Buttery Cherry Drop Cake - cooking recipe

Ingredients

1 cup butter (no substitutes)
1 1/2 cups sugar
4 eggs
1 teaspoon almond extract
2 cups flour
2 teaspoons baking powder
1 (21 ounce) can cherry pie filling
1/2 cup powdered sugar (optional)

Preparation

In a large mixing bowl, cream together the butter and sugar.
Add eggs and beat until light and fluffy.
Add almond extract.
Mix in flour and baking powder.
Mix until smooth.
Grease a 9 x 13 pan.
Spoon mixture (will be very thick) into pan and spread evenly.
Spoon cherry pie filling ONTO cake batter in 1/4 Cup allotments.
I usually put about 6- 1/4 cup dollops of cherry pie filling around the entire cake.
No need to stir the pie filling in as it will settle into the batter as baking.
Bake at 350 degrees for 45-50 minute.
Remember, you can substitute any other kind of pie filling, blueberry, apple, etc.
Dust with powdered sugar (optional).