I've taken this several times to gatherings and it's always cleaned up. Everyone asks for the recipe and I'm almost embarassed to say it's made from a cake mix. The recipe and instructions are made for a 15.5" x 10.5" jelly roll pan. If a different sized pan is used, you may need to adjust the baking time.

Ingredients

15 serv.

Batter
sour cream↗1 cup
water↗1⁄4 cup
eggs↗3
(18 1/4 ounce) box white cake mix1
Topping
(21 ounce) can cherry pie filling1
cup sliced almonds↗1⁄4 cup
Glaze↗
powdered sugar↗1 1⁄2 cups
milk↗2 tablespoons
drops vegetable oil↗3 drops

Step-by-step instructions

1
Preheat oven to 350*.
2
Generously grease and flour (or spray) one 15.5" x 10.5" jelly roll pan.
3
Mix sour cream, water and eggs in a large bowl.
4
Stir in cake mix until moistened. You will notice the batter is rather lumpy and that's fine.
5
Spread batter into pan.
6
Drop pie filling by large spoonfuls onto batter.
7
Bake at 350* for 25-30 minutes or until cake tests done with a toothpick.
8
Sprinkle top of cake with sliced almonds and drizzle with glaze.
9
Mix powdered sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over warm cake.

Source: food.com

Original recipe ↗

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