Pour the cherry pie filling into a 9x13 baking dish.
Add the maraschino cherry juice and cherry extract if using. Stir to combine and smooth out the filling into an even layer. If you are not using the cherry juice or extract, just smooth out the canned pie filling in an even layer.
Sprinkle the cake mix over the filling evenly.
Pour the melted butter all over the top, and try to saturate as much of the cake mix as possible.
Bake for 45-50 minutes until golden brown on top and bubbly. Let sit for 15 minutes and serve.
Notes
I add the maraschino cherry juice and extract for an extra explosive flavor of cherry, it is so amazingly flavorful and JUST WORKS. But this is optional.
Other extracts can be used, see my suggestions above.
Other cake flavors can also be used, again see above for ideas.
Top with any of your favorite toppings, we love ice cream.
This can be frozen, see above on how to do that.
Let this sit for about 15 minutes to fully set up.