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.
For frosting, combine the canned frosting, rum extract, and pecans. Mix well.
When the cake is completely cooled, spread over the top.