Cherry Brickle Coffee Cake

Makes 15 servings.

1 (18.25 ounce) box white cake mix
2 (7 1/2 ounce) packages almond brickle pieces
1 (21 ounce) can cherry pie filling
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
1/2 cup silvered almonds
1 cup confectioners' sugar, sifted
4 to 5 teaspoons water

Heat oven to 350 degrees F. Grease and flour a 13 x 9 x 2-inch baking pan.

Prepare cake mix according to package directions, except stir in one package of the almond brickle pieces. Turn mixture into prepared pan. Spoon pie filling over cake batter.

In a mixing bowl, combine flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in almonds and remaining brickle pieces; sprinkle half of the mixture evenly over pie filling.

Bake for 30 minutes. Top with remaining brickle mixture and bake for about 30 minutes more or until a wooden pick inserted in center comes out clean. Cool for 30 minutes on wire rack.

Combine confectioners' sugar and enough of the water for a drizzling consistency; spoon over cake. Serve warm or cool.