Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish if desired, although usually not necessary with the fruit filling.

Evenly spread the two cans of cherry pie filling across the bottom of the prepared baking dish. If using, stir in the almond extract until well combined with the cherry filling.

Carefully and evenly sprinkle the dry yellow cake mix over the entire surface of the cherry pie filling. Try to get an even layer without leaving large clumps.

Melt the unsalted butter. Drizzle the melted butter slowly and evenly over the dry cake mix. Try to cover as much of the cake mix as possible, as this will create the crisp topping.

If using, sprinkle the sliced almonds over the butter-drizzled cake mix layer. This adds a lovely texture and nutty flavor.

Bake for 45-55 minutes, or until the topping is golden brown and the cherry filling is visibly bubbling around the edges. The exact baking time may vary slightly depending on your oven.

Remove the dump cake from the oven and let it cool on a wire rack for 10-15 minutes before serving. This allows the filling to set slightly.

Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent experience.