Preheat oven to 350 degrees F and lightly spray a 9 x 13-inch bake pan.

Use an electric mixer or food processor to blend the dry cake mix with the butter until it is crumbly. Remove 1 cup of this mixture and set aside. Place the remainder into the bake dish and use your fingers to spread and lightly press it into the bottom of the pan. Bake for 15 minutes until it is lightly browned.

Remove the pan from the oven and spread the pie filling over the crust.

Combine the remaining cup of dry mixture with the almonds and cinnamon, tossing to mix well. Spoon this evenly on top of the pie filling and continue to bake for 40 minutes until it is bubbly and the top is lightly browned.

Serve while warm. This cherry dump cake recipe is delicious with a scoop of vanilla ice cream on top.