Cherry Dump Cake

Preheat the oven to 350°. In a deep ceramic or glass pie plate, stir the cherry pie filling with the amaretto and lemon juice.

In a medium bowl, whisk the flour with 2/3 cup of the sugar, the baking powder, lemon zest and salt. Sprinkle the flour mixture over the cherries, then dot with the butter. Sprinkle the top with the almonds and remaining 2 tablespoons of sugar. Bake for 40 to 45 minutes, until the top is set and pale golden and the filling is bubbling. Let cool for 20 minutes before serving.