1 box yellow cake mix, divided
1 cup all-purpose flour
1 pkg. rapid rise yeast (or equivalent)
2/3 cup warm water
2 large eggs
1/3 cup butter
1 (21 oz.) can cherry pie filling

GLAZE:

1 to 1 1/2 cups confectioners' sugar
1/2 tsp. vanilla
2 tbsp. water (about)

Preheat oven to 350°F.

Mix together 1 1/2 cups cake mix, flour and yeast in a bowl. Add warm water, stirring until smooth. Stir in eggs. Spread batter evenly into a 9x13-inch greased pan. Spoon pie filling evenly over batter.

In a separate bowl, cut butter into remaining cake mix with fork until crumbly. Sprinkle over pie filling.

Bake at 350°F for 25 to 30 minutes. Cool slightly then make a thick glaze with confectioners' sugar, vanilla and water. Spoon over cake.

Nut Variation: Sprinkle chopped nuts over glaze or add to final dry cake mixture if you like.

Submitted by: D.F.