1 pkg. White angel food cake mix
1/2 tsp. almond extract
2 c. marshmallow creme, divided
1 c. cherry pie filling, divided
1/4 c. sliced almonds, toasted, divided

Prepare cake mix as directed on package, except add almond extract with the water. Bake and cool as directed. Remove from pan. Split cake to make 2 layers. Place bottom layer on large serving plate. Drop 1 cup of marshmallow creme, one heaping teaspoon at a time, onto bottom layer. Spoon 1 cup of the filling between spoonfuls of marshmallow creme. Sprinkle with half of the almonds. Place other layer on top. Spoon the remaining marshmallow creme and pie filling on top of cake, allowing pie filling to drizzle down sides. Sprinkle with remaining almonds.