Cherry Almond Pound Cake

Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). Generously grease and lightly flour a bundt or tube pan to ensure the cake releases effortlessly. (Prep time: 5 minutes)

Recipe View 8 mins In a large mixing bowl, combine the cherry chip cake mix, cherry pie filling, almond extract, and eggs. Mix thoroughly by hand until the batter is well moistened and evenly combined. The batter should be thick and luscious. (Mix time: 8 minutes)

Recipe View 2 mins Carefully pour the batter into the prepared bundt or tube pan, spreading it evenly. (Prep time: 2 minutes)

Recipe View 45 mins Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 45 minutes. The cake should be golden brown and spring back lightly when touched. (Bake time: 45 minutes)

Recipe View 15 mins Once baked, cool the cake on a wire rack for 15 minutes before inverting it onto a serving plate. Allow the cake to cool completely to prevent the glaze from melting. (Cool time: 15 minutes +)

Recipe View 5 mins In a small bowl, whisk together the confectioners' sugar and 1/4 teaspoon almond extract. Gradually add drops of water, whisking continuously, until you achieve a smooth glaze with a drizzling consistency. (Prep time: 5 minutes)

Recipe View 3 mins Spoon the almond glaze over the cooled cake, allowing it to cascade down the sides. Let the glaze set before serving. (Prep time: 3 minutes)