Cherry Almond Pound Cake

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

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.