Robin’s Gluten-free Betty Crocker Chocolate cherry cake recipe
1 box Gluten-free Betty Crocker’s devils food cake mix
1 (21-ounce) can cherry pie filling
1 teaspoon almond extract
1 tsp. vanilla flavoring
2 eggs

Gluten-free chocolate frosting (homemade or store bought)

Spray square cake pan with nonstick baking spray or margarine and sprinkle with gluten-free flour and set aside. In large bowl, combine gluten-free cake mix, cherry pie filling, almond extract, and eggs. Beat until well mixed, then beat 1 minute at medium speed. Pour into prepared pan. Bake at 350 degrees F for 25-30 minutes or until cake is set. Cool and frost with favorite chocolate frosting mix.
I’d like to experiment with fresh or frozen cherries in a thickened sweet sauce in the future…