Directions

1. Preheat the oven to 350°F.
2. Pour the cherry pie filling into a 9×13 baking dish.
3. Add the maraschino cherry juice and vanilla extract if using. Stir to combine and smooth out the filling into an even layer. If you are not using the cherry juice or extract, just smooth out the canned pie filling in an even layer.
4. Sprinkle the cake mix over the filling evenly.
5. Pour the melted butter all over the top, and try to saturate as much of the cake mix as possible. Some may be dry, that is fine.
6. Bake for 45-50 minutes until golden brown on top and bubbly. Let sit for 15 minutes and serve with whipped cream or ice cream.