1 – 18 oz. package white cake mix
8 oz. sour cream
3 large eggs
1/4 cup water
1/2 teaspoon almond extract
1 – 20 oz. can cherry pie filling
1/4 cup sliced almonds
Preheat oven to 350. Spray two 8x8 inch baking pan or a 9x13 inch baking pan with cooking spray. Mix together the sour cream, eggs, water and almond extract. Combine with the cake mix and mix until smooth. Spread mixture into baking dish and spoon the pie filling over the batter. Make sure to swirl the pie filling throughout the batter. If not the pie filling will settle in the middle.Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack until room temperature.
1 1/2 cups powdered sugar
1/2 teaspoon almond extract (or vanilla)
2 tablespoons milk
Stir the extract and milk into the powdered sugar and mix until smooth. May need a bit more milk until the icing is desired consistency. Drizzle over the cooled cake. Sprinkle sliced almonds over the icing.