1 (18.25 ounce) box Duncan Hines Devil's Food Cake Mix 3 eggs 1 1/3 cups water 1/2 cup vegetable oil 1/2 teaspoon almond extract 1 (8 ounce) container frozen whipped topping, thawed 1 can cherry pie filling
Cake: Grease tiara pan; no need to flour. Grease 9 cupcake cups or line them with paper liners. Place cake mix in mixing bowl, add eggs, water and oil. Blend on low speed of electric mixer until moistened. Mix at medium speed 2 minutes. Spread 3 cups batter into tiara pan. Divide leftover batter to make nine cupcakes. Bake cupcakes at 350 degrees F for 20 to 30 minutes and serve separately. Bake cake at 350 degrees F for 21 to 24 minutes or until a wooden pick comes out clean. Cool cake on rack 5 to 10 minutes.
Remove from pan by inverting cake onto cooling rack. Cool completely and place on a serving platter.
Mousse: In medium bowl, fold almond extract into whipped topping. Spread evenly into well of cooled cake. Refrigerate half an hour.
Topping: Spoon cherry pie filling on top of mousse, leaving an edge of mousse showing. Refrigerate two hours before serving.
