- 1 package JJ’s Pantry Cherry Almond Scone Mix
- 1 cup milk
- 2 eggs
- 1 (21-ounce) can cherry pie filling
- Slivered almonds
- Almond Frosting (recipe below)
Preheat oven to 375°.
Grease and flour a Bundt pan. In a large bowl, combine Quick Bread Mix, milk and eggs until well blended. Spread half of the batter in pan. Spoon pie filling over. Spoon remaining batter evenly over pie filling and carefully spread to edges.
Bake for 50 to 55 minutes or until browned and cake pulls away from side of pan.
Cool in pan for 10 minutes. Remove from pan and cool on a wire rack for 15 minutes.
Frost when completely cooled sprinkle with almonds.
Almond Frosting: Beat 1 cup powdered sugar, 4 teaspoons milk and 1/8 teaspoon almond extract until fluffy.