Cherry Almond Squares

1 cup sour cream
1/4 cup water
3 eggs
1 box sour cream cake mix
1 can cherry pie filling
1/4 cup sliced almonds
1 1/2 cups powdered sugar
2 tablespoons milk

Preheat oven to 350 degrees. Grease and flour a 15 1/2 × 10 1/2-inch jelly roll pan. Mix sour cream, water, and eggs in a large bowl. Stir in dry cake mix until moistened. Batter will be slightly lumpy. Spread into prepared pan. Drop pie filling by generous spoonfuls onto batter. Bake 25 to 30 minutes or until cake springs back when touched lightly. Cool. In a small bowl, combine powdered sugar and milk, stirring until a smooth glaze forms. Drizzle glaze over top. Sprinkle with almonds. Cut into bars.

Makes 3 dozen bars.

(Lion House Bakery, [Salt Lake City: Deseret Book, 2009], p. 86.)