Ingredients

• 1  package 2-layer-size regular (non puddng) white cake mix
• 2  7-1/2-ounce packages packages almond brickle pieces (about 2-2/3 cups total)
• 1  21-ounce can cherry pie filling
• 1/2  cup all-purpose flour
• 1/2  cup packed brown sugar
• 1/2  teaspoon ground cinnamon
• 1/4  cup butter
• 1/2  cup slivered almonds
• 1  cup sifted powdered sugar
• 4  to 5 teaspoons water

Directions

Prepare cake mix according to package directions, except stir in one package of the almond brickle pieces.

Turn mixture into greased and floured 13x9x2-inch baking pan. Spoon pie filling over cake batter.

In a mixing bowl, combine flour, brown sugar, and cinnamon; cut in butter until crumbly. Stir in almonds and remaining brickle pieces; sprinkle evenly over pie filling.

Bake in a 350 degree F oven for 1 hour or until a toothpick inserted in center comes out clean. Cool for 30 minutes on wire rack.

Combine powdered sugar and enough of the water for a drizzling consistency; spoon over cake. Serve warm or cool. Makes 15 servings.