Total Calories: 309
Preheat oven to 375°. Generously grease and flour a 12-cup fluted tube pan.
In a large mixer bowl at low speed, beat cake mix, half of the cherry pie filling, water, eggs, oil and almond extract until blended. Increase speed to medium and beat for 2 minutes. Pour half of the batter into tube pan. Carefully spoon remaining cherry pie filling in a circle over batter in pan, keeping pie filling from touching sides of pan. Top with remaining batter.
Bake for 35 to 40 minutes or until top springs back when touched and cake pulls away from side of pan. Cool on a wire rack for 10 minutes, then remove cake. Cool completely on wire rack. Pour Glaze evenly over top of cake and allow to drizzle down sides.
High Altitude Adjustments: At 6,000 feet, add 2 tablespoons all-purpose flour and 1 tablespoon vegetable oil to cake mix before beating.
Makes 3/4 cup
*Additional milk (optional)
In a small bowl, combine 2 tablespoons milk, corn syrup and vanilla. Stir in powdered sugar until smooth. Thin with a small amount of additional milk if too thick to pour. Pour evenly over top of cake and allow to drizzle down sides.
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