Preheat your oven to 375 degrees.
Beat together 1 3/4 C sugar and 1 C softened butter until light and fluffy. This should take about 2 minutes. Add 4 eggs, one at a time, taking care to scrape the bottom of the bowl so that all ingredients are well blended.
In another bowl, mix 3 C flour, 1/8 tsp salt and 1/2 tsp baking powder. Add these dry ingredients to the creamy mixture. Mix for 1 to 2 minutes or until the mixture is smooth and shiny.
Spray a large cookie sheet with cooking spray. I like to use this Bakers Joy that has flour in it. It works great! Spread 2/3 of the cake dough in the pan and smooth evenly with a knife. Carefully pour 2 cans (21 ounces each) of cherry pie filling on top of the cake dough.Spread evenly with a knife. Spoon remaining cake batter by spoonfuls over cherry pie filling. Spread it a little with a knife. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.Just like that! Let the cake cool completely. Mix 2 C powdered sugar, 4 tablespoons milk, 1 teaspoon almond extract and a pinch of salt. Whip it with a fork until smooth. Pour the icing over the top of the cake.Serve and enjoy!
