Whisk the softened butter together with the sugar until the mixture is smooth. Add in the eggs one at a time, until they are fully incorporated. Add milk, vanilla, and almond extract and whisk together.
In a separate bowl, mix the flours, salt, and baking powder. Add the dry ingredients to the wet a little at a time and beat until creamy.
Spread batter in a greased 9x13 pan and bake at 350º for 30 minutes.
Allow the cake to cool for 60 minutes and then spread a can of cherry pie filling over the top.
Serve cake warm or cooled with a dollop of whipped cream and/or a scoop of vanilla ice cream.