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Cherry Strudel

1 (18.25 ounce) white or yellow cake mix, divided
1 cup all-purpose flour
1/2 cup granulated sugar
2 1/4 teaspoons yeast dissolved in 2/3 cup warm water
1 teaspoon butter flavoring
2 eggs
1 (21 ounce) can cherry pie filling
1/2 cup butter, softened

Preheat oven to 375 degrees F. Grease and flour a 13 x 9-inch baking pan.

In large bowl, combine 1 1/2 cups cake mix, flour and sugar. Stir together to mix.

Dissolve yeast in water. Add to dry ingredients in bowl. Stir in butter flavoring and eggs. Blend thoroughly, then spread batter in prepared pan. Spread cherry pie filling over batter.

In another bowl combine remaining dry cake mix with softened butter, using a fork to blend until mixture is crumbly but combined. Sprinkle mixture evenly over pie filling. Bake for 30 to 45 minutes. Let cool for about 10 minutes, then drizzle glaze over warm cake.

Glaze
1 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
3 tablespoons water

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