Measure 2 cups of the cake mix and combine with the separate flour and yeast.
Add the water and stir. Now add the eggs and stir again. It will be a thick, sticky glob – just get it all blended together. Let it sit for 10 mins for the yeast to activate.
Use the back of a spatula to flatten the mix into the bottom of a greased 9×13" pan.
Open the 2 cans of cherry pie filling and add it on top of the cake batter to the pan.
In a separate bowl, combine the rest of the cake mix with the butter and mash with a fork. Use your fingers to combine until it forms a crumbly dough. Think about making biscuits – it is kinda like that.
Then sprinkle the butter-flour mixture evenly over the cherry filling and bake at 350° F for 40 – 45 minutes.
Let cool on a wire rack for a few minutes.
In the meantime make the glaze: Mix powdered sugar with the milk and stir until smooth. Drizzle over the warm cake and serve!