Cake: In a large bowl, combine the cake mix, cherry pie filling, rum extract, and eggs.
Stir by hand until completely blended. Spray a 10 x 15-inch baking pan (9 x 13-inch
works fine!) with cooking spray (or grease and flour it). Pour the batter into the
Bake for 20-30 minutes. It is done when a wooden pick inserted in the center
comes out clean.
Frosting: Combine the canned frosting, rum extract, and pecans. Mix well.
When the cake is completely cooled, spread over the top.
Yield: 36 servings
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.