Cherry Cake Cobbler

1 pkg. Duncan Hines white cake mix
1 1/4 c. water
3 eggs
1/3 c. oil
1 c. sugar
2 tbsp. cornstarch
2 cans (16 oz. each) pitted, red,
tart cherries (undrained)
2 tbsp. butter or margarine, melt
1/2 tsp. red food coloring
3/4 tsp. almond extract

Preheat oven to 350 degrees. Grease and flour 9 x 13 inch pan. Prepare cake batter as directed on back panel. Pour evenly into pan. Combine sugar and cornstarch in bowl. Then you add cherries and juice. Melt butter or margarine, coloring and extract; stir well. Now spoon evenly over batter. Bake at 350 degrees for 50-60 minutes or until golden. Serve warm or cold with whipped cream or iced cream, if desired. (Over 3,500 feet.) Heat oven to 375 degrees. Prepare batter using high altitude adjustment to whole eggs give on back panel. Last, as above, except omit melted butter or margarine. Bake at 375 degrees for 40-45 minutes..

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