Cherry Pound Cake Cobbler recipe

1 (10 3/4 ounce) pound cake, thawed
1 (21 ounce) can cherry or blueberry pie filling
1/3 cup water
1/2 teaspoon almond extract
2 tablespoons toasted almonds (optional)
Vanilla ice cream or whipped topping

Cut pound cake into 1-inch cubes. Place cubes in a 1 1/2 quart microwave-safe casserole or 9-inch pie plate.

In small bowl, combine pie filling, water and almond extract. Spoon pie filling over cubed cake and sprinkle with almonds. Cover with plastic wrap and microwave on HIGH for 5 to 7 minutes or until hot. Serve warm with ice cream or whipped topping, if desired.

Serves 6.