1 can cherry pie filling 
1 cup sifted flour 
1 teaspoon baking powder 
1/4 teaspoon salt 
2 eggs, well beaten 
3/4 cup granulated sugar 
1 tablespoon water 
1/2 teaspoon almond extract 

Generously butter an 8-inch square cake pan. Pour in cherry pie filling.
Sift together flour, baking powder, and salt. In a medium mixing bowl, beat eggs until thick; gradually beat in sugar. Stir in water and almond extract then fold in sifted dry ingredients. Pour batter over cherries. Bake at 325° for 55 to 65 minutes, or until cake is done.