When I take this to church gatherings, it’s gone in a flash. I appreciate how easy it is to throw this cake together and I nearly always have a can of cherry pie filling in my pantry. If you don’t have almonds, substitute chopped pecans….or just go naked. (It will still be gone in a flash!)
1 box yellow cake mix, divided use
2 eggs, beaten
2/3 cup warm water
1 cup all-purpose flour. combined with 2 pkgs. (5 tsp.) instant dry yeast (I use rapid rise)
21 oz. can cherry pie filling
4 Tbs. unsalted butter, melted
1/4 cup sliced toasted almonds
Preheat oven to 350 degrees F.
Combine 1 ½ cups cake mix with eggs, water, yeast, and flour/yeast mixture. Using an electric mixer, beat on low speed for 1 minute.
Spread mixture into the bottom of a 9 x 13 greased baking dish; top with pie filling.
In a small bowl, combine remaining cake mix with melted butter and almonds to create a crumbly mixture; drop in “little bundles” on top of cherry pie filling.
Bake, uncovered, on center oven rack for 25-30 minutes, or until a toothpick inserted into the center of cake comes out clean. (If using a glass 9 x 13, bake at 325 degrees F).
Drizzle warm cake with glaze (recipe below) and serve.
1 cup powdered sugar
1 Tbs. water
1 Tbs. corn syrup
1/4 tsp. almond extract
Pinch of kosher salt