Fruit Swirl Breakfast Cake

• 4 c. Bisquick baking mix or substitute
• 1/2 c. sugar
• 1/4 c. margarine, melted
• 1/2 c. milk
• 1 tsp. vanilla
• 1 tsp. almond extract
• 3 eggs (I use 1 large pkg. Egg Beaters for low-fat recipe)
• 1 can fruit pie filling (such as cherry)
• Glaze (recipe follows)

1. Heat oven to 350u0b0.
2. Grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan or 2 square 9 x 9 x 2-inch pans.
3. Mix all ingredients, except pie filling and glaze.
4. Beat vigorously for 30 seconds.
5. Spread 2/3 of the batter in jelly roll pan or 1/3 of the batter in each square pan.
6. Spread pie filling over batter.
7. (Filling may not cover batter completely.)
8. Drop remaining batter by tablespoons onto pie filling.
9. Bake until light brown, 20 to 25 minutes.
10. Drizzle with glaze while warm.
11. Serve warm or cool.

bisquick baking mix, sugar, margarine, milk, vanilla, almond extract, eggs, fruit pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1035759 (may not work)