A rich, moist Amaretto syrup-infused pound cake with cherry pie filling spooned over top with a garnish of sliced almonds.
1 (16-ounce) package pound cake mix
3/4 cup Amaretto liqueur - divided use
1/2 cup granulated sugar
1/4 cup butter
2 tablespoons water
1 (21-ounce) can cherry pie filling
1/2 cup sliced almonds
- Prepare pound cake according to package directions, except substitute 1/2 cup Amaretto liqueur for an equal amount of liquid called for on package. Bake in a 10-inch tube or Bundt® pan. Let cool for 10 minutes before removing from pan.
- Combine sugar, butter and water in a small saucepan and bring to a boil. Simmer for 5 minutes, stirring constantly. Remove from heat and stir in remaining 1/4 cup Amaretto liqueur. Prick the top of cake with fork or skewer. Slowly drizzle glaze over the top and sides.
- Right before serving, spoon cherry pie filling over cake. Garnish with almonds.
Makes 12 servings.