Easy Cherry Almond Coffee Cake
- 1 12.4 oz. can Pillsbury Refrigerated Cinnamon Rolls with Icing
- 1 C. cherry pie filling (from 21 oz. can)
- 1 Tbs. slivered almonds
Heat oven to 375 degrees. Spray 9-inch round cake pan with nonstick cooking spray. Separate dough into 8 rolls. Cut each roll into four pieces; place pieces rounder side down in sprayed pan. Spoon pie filling over rolls. Sprinkle with almonds. Bake 25-35 minutes or until deep golden brown. Cool 3 minutes. Invert onto cutting board or plate; invert again onto serving plate. Remove lid from icing container. Microwave on high for 3-7 seconds. Stir icing; drizzle desired amount of icing over warm coffee cake. Serve warm.