Preparation:

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.

Servings: 12
Source:
Submitted by: Recipe Group Member
Date:

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