Chocolate And Cherry Bundt Cake

• 1 Tbsp. sugar
• 1 (2 layer) pkg. pudding recipe chocolate cake mix
• 1 (21 oz.) can cherry pie filling
• 3 eggs
• 3/4 c. water
• 1/4 c. oil
• 1 tsp. almond extract
• Glaze

1. Sprinkle greased 12-cup microwave-safe Bundt pan with sugar, shaking to coat well.
2. Combine cake mix, 1 cup pie filling, eggs, water, oil and almond extract in large bowl; mix well.
3. Mix using cake package directions.
4. Pour into prepared pan.
5. Microwave on Defrost for 28 to 29 minutes or until cake tests done, rotating pan every 5 minutes.
6. Cool in pan for 10 minutes.
7. Invert onto serving plate.
8. Cool completely.
9. Drizzle glaze over cake.
10. Let stand for several minutes or until glaze sets.
11. Garnish with cherries from remaining pie filling.
12. Yield:
13. 16 servings.

sugar, layer, cherry pie filling, eggs, water, oil, almond extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504278 (may not work)