Cake
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
21
oz. can cherry pie filling
4Tbs.
butter, melted
2
Tbs. sliced toasted almonds
Combine
1 ½ cups cake mix with eggs, water, yeast, and flour; 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 bundles on
top of cherry pie filling. Bake at 350 degrees
F. for 25-30 minutes, or until a toothpick inserted into the center of the 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.
Glaze
1
cup powdered sugar
1
Tbs. water
1
Tbs. corn syrup
1/8
tsp. almond extract
Pinch
of kosher salt
Now You're Cookin',
Chef Alli