Heat oven to 350°F; butter a 9-by-13-inch baking dish.

Whisk sugar, cornstarch, reserved cherry liquid, and almond extract in dish; fold in drained cherries.

Sprinkle dry cake mix evenly over cherries; break up all large lumps.

Slowly drizzle melted butter over the entire surface, covering as much dry mix as possible. Do not stir.

Bake 48 to 52 minutes until top browns and filling bubbles at edges and center.

Cool 30 minutes before scooping to let filling thicken beneath crust.