1 tbsp. sugar
1 (18 1/2 oz.) pkg. chocolate cake mix with pudding
1 c. cherry pie filling
3 eggs
3/4 c. water
1/4 c. vegetable oil
1 tsp. almond extract
White Cap Glaze (below)

Generously grease 12-cup microproof Bundt-type pan; chill. Sprinkle with 1 tablespoon sugar; shake well to coat. Mix remaining ingredients, except glaze, following cake package directions. Pour carefully into prepared pan.

Use COOK cycle and cook 18-20 minutes, or until cake tests done, rotating one-quarter turn at 5 minute intervals. Let stand 10 minutes before inverting onto serving plate to cool. Drizzle White Cap Glaze over cake. Let stand until glaze sets. Serve. Yield: 10-12 servings. (Total cooking time: 18-20 minutes)

For an extra festive treat, top cake with additional cherries from remaining pie filling.

WHITE CAPE GLAZE (Microwave) :
1 (3 oz.) pkg. cream cheese
3/4 c. confectioners sugar
3-4 tsp. milk

Remove foil from cream cheese. Place in 1-quart microproof bowl. Use DEFROST cycle and cook 30 seconds or until softened. Beat in sugar and milk until smooth.