Cherry Almond Pound Cake

     

The abundance of cherries and the flavor of almond in this recipe are so teasing to the taste-buds.

Original recipe makes 1 cake

Ingredients

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
1/4 teaspoon almond extract

  • PREP

    15 mins

  • COOK

    45 mins

  • READY IN

    2 hrs

Directions

  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.

Nutrition

Calories: 189 kcal
Carbohydrates: 38.6 g
Cholesterol: 24 mg
Fat: 3.1 g
Fiber: 0.2 g
Protein: 1.9 g
Sodium: 194 mg

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