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BISQUICK CHERRY SWIRL COFFEE CAKE 
4 c. Bisquick baking mix
1/2 c. sugar
1/4 c. butter, melted
1/2 c. milk
1 tsp. vanilla
1 tsp. almond extract
3 eggs
1 (21 oz.) can cherry or blueberry pie filling
Glaze

Grease jelly roll pan or 2 square cake pans. Mix all ingredients except pie filling and glaze; beat vigorously 30 seconds. Spread 2/3 of the batter in jelly roll pan or 1/3 batter in square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoon onto pie filling. Bake until lightly brown 20-25 minute at 350 degrees.

GLAZE:

Beat 1 cup powdered sugar and 1-2 tablespoons milk until smooth and desired consistency. Drizzle over top cooled coffee cake.
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