• 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


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

Nutritional Information

Amount Per Serving  Calories: 189 | Total Fat: 3.1g | Cholesterol: 24mg Powered by ESHA Nutrient Database Nutritional Information Cherry Almond Pound Cake Servings Per Recipe: 18 Amount Per Serving Calories: 189

  • Total Fat: 3.1g
  • Cholesterol: 24mg
  • Sodium: 194mg
  • Total Carbs: 38.6g
  •     Dietary Fiber: 0.2g
  • Protein: 1.9g