Total Calories: 243
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 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 side of pan. Top with remaining batter.
Bake 35 to 40 minutes until top springs back when touched and cake pulls away from side of pan. Cool on a wire rack 10 minutes. Remove cake from pan and cool completely. Pour Glaze evenly over top of cake and allow to drizzle down side or dust with powdered sugar.
High Altitude Adjustments: At 6,000 feet, add 2 tablespoons all-purpose flour and 1 tablespoon vegetable oil to cake mix before beating.
In a small bowl, combine 2 tablespoons milk, 1 tablespoon light corn syrup, and 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups powdered sugar until smooth. Thin with a small amount of additional milk if too thick to pour. Makes about 3/4 cup.
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