Yield: 16 Servings
|1 cup||Butter or margarine|
|1½ cup||Granulated sugar|
|1 teaspoon||Almond extract|
|2 cups||All-purpose flour|
|2 teaspoons||Baking powder|
|1 can||(21oz) Cherry pie filling|
|Powdered sugar to dust over|
In a large mixing bowl, cream together the butter and sugar. Add the almond extract. Stir in the flour and baking powder. Mix until smooth. Butter a 13x9-inch cake pan. Turn the mixture into the pan.
Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350F for 45 to 50 minutes or until golden and cake tests done. Filling will sink into the cake while baking. To serve, cut into 16 pieces. Place bottom side up on serving plate. Dust with powdered sugar, if used. Spoon slightly sweetened whipped cream over each serving, if desired. This is great served warm!
Note: For blueberry dessert, substitute blueberry pie filling for the cherry filling.
Source: Great American Recipes, Group 13, Card 104