1 can cherry pie filling (21 oz.)
1 pkg. yellow cake mix (18 1/2 oz.)
2 eggs
2 tbsp. vegetable oil
1/2 c. chopped nuts

In blender container blend filling until smooth. In large mixer bowl combine filling, cake mix, eggs and vegetable oil. Beat for 2 minutes on medium speed. Stir in nuts.

GLAZE:

1/2 c. confectioners' sugar
1 tbsp. water
1/2 tsp. almond extract

Pour in greased and floured 10 inch bundt pan. Bake at 350 degrees for 40 to 50 minutes or until cake springs back when touched lightly. Cool in pan for 15 minutes then remove. Combine sugar, water and almond extract. Pour over top and down sides of cooled cake.