Glazed Cherry Coffee Cake

Preheat the oven to 350 degrees F. In a large mixing bowl, combine 1 1/2 cups of the yellow cake mix with the flour and the yeast; add the water and eggs. Using an electric mixer, beat the ingredients for 2 minutes, scraping the bowl often. (The batter will be very thick.)
13.25 ounce box yellow cake mix, 1 cup all-purpose flour, 1 package dry yeast, 2/3 cup very warm tap water, 2 large eggs
Spread the prepared batter into a greased 9 x 13 baking pan, smoothing out the top of the cake batter.
Spoon the cherry pie filling over the top of the cake batter in the baking pan.
21 ounce can Wilderness cherry pie filling
Meanwhile, in a medium mixing bowl, combine the remaining dry yellow cake mix with the melted butter to make the topping; reserve.
5 tablespoons melted butter
Using your finger tips, crumble the topping over the cherry pie filling, then sprinkle the sugar and the sliced almonds over the top.
2 tablespoons granulated sugar, 1/2 cup sliced almonds
Bake the cake on the center rack of the oven, uncovered, for 30-35 minutes, or until a knife inserted into the center of the cake comes out clean. (There should be no cake batter clinging to the knife, but it's okay if there is cherry pie filling on the knife.)
When the cake is done at the center, place it onto a cooling rack. Glaze the cake while it is still warm, but not hot.