Heat the oven to 350°F and butter a 9-by-13-inch baking dish.
Whisk the sugar, cornstarch, reserved cherry liquid and almond extract in the dish, then fold in the drained cherries.
Sprinkle the dry cake mix evenly over the cherries and break up all large lumps.
Drizzle the melted butter slowly across the entire surface, covering as much dry mix as possible without stirring.
Bake for 48 to 52 minutes until the top is browned and cherry filling bubbles around the edges and through the center.
Cool for 30 minutes before scooping so the filling is thick enough to hold beneath the crust.
