The most extraordinary moist Cherry Sheet Cake made by preheating oven to 350°F greasing and lining 9×13 pan whisking 2 1/2 cups flour 1 1/2 tsp baking powder 1/4 tsp baking soda and 1/2 tsp salt beating 3/4 cup softened butter and 1 3/4 cups sugar medium-high 2 to 3 minutes light and fluffy adding 3 room temperature eggs one at a time then 1 1/2 tsp almond extract and vanilla alternating flour with 3/4 cup room temperature sour cream beginning and ending with flour just combined gently folding entire 21 oz can cherry pie filling through batter in 6 to 8 deliberate fold motions batter will appear beautifully marbled and cherry-pink pouring into pan smoothing baking 30 to 35 minutes until toothpick in cake portion clean cooling completely then beating 8 oz room temperature cream cheese and 1/2 cup room temperature butter silky smooth adding 3 to 4 cups sifted powdered sugar vanilla almond extract and salt beating fluffy spreading generously over cooled cake garnishing with maraschino cherries. A completely perfect moist almond sour cream cherry pie filling cream cheese frosting potluck sheet cake recipe.