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Preheat the oven to 350°F. Spray an 8-inch square baking dish with cooking spray.
Pour the cherry pie filling into the dish and spread the filling evenly with a spatula.
Sprinkle the bag of white cake mix evenly over the top of the filling. Gently press the cake mix into the pie filling, evening it out further with your hands.
Combine the melted butter and almond extract. Pour the butter mixture evenly over the cake mix.
Bake the cake until the top is set and the filling is bubbly, 45 to 50 minutes.
Cool the dump cake at room temperature on a wire rack for 10 minutes.
Scoop out individual servings into a bowl while the cake is still warm and top with vanilla ice cream.