Cherry Almond Pound Cake

Published on March 21, 2018

• 1 (18.25 ounce) package cherry chip cake mix

• 1 (21 ounce) can cherry pie filling

• 2 teaspoons almond extract

• 2 eggs

• 1 cup confectioners’ sugar

• ¼ teaspoon almond extract

1. Preheat an oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt or tube pan.

2. Combine the cake mix, pie filling, almond extract, and eggs in a large bowl. Mix thoroughly by hand until well moistened. Pour batter into prepared pan.

3. Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack for 15 minutes; invert cooled cake onto serving plate. Cool completely.

4. Whisk together the confectioners’ sugar and 1/4 teaspoon almond extract in a small bowl. Add drops of water until glaze is drizzling consistency. Spoon glaze over cooled cake.

I Made It

Nutrition Facts (per serving)

189Calories3g Fat39g Carbs2g Protein

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Nutrition FactsServings Per Recipe18Calories189% Daily Value *Total Fat3g4%Saturated Fat1g5%Cholesterol21mg7%Sodium194mg8%Total Carbohydrate39g14%Dietary Fiber0g1%Total Sugars19gProtein2gVitamin C1mg6%Calcium7mg1%Iron0mg1%Potassium56mg1%

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