1 package (18 1/4 ounces) spice cake mix
1 can (21 ounces) apple pie filling
3 eggs
3/4 cup sour cream
1/4 cup water
2 tablespoons vegetable oil
1 teaspoon almond extract (you may substitute with vanilla extract)
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
Nonstick cooking spray, for coating cake pan

For the Glaze: (optional)
2/3 cup confectioners' sugar
2 teaspoons milk

1 package (18 1/4 ounces) spice cake mix 1 can (21 ounces) apple pie filling 3 eggs 3/4 cup sour cream 1/4 cup water 2 tablespoons vegetable oil 1 teaspoon almond extract (you may substitute with vanilla extract) 2 tablespoons brown sugar 1 1/2 teaspoons ground cinnamon 2/3 cup confectioners' sugar 2 teaspoons milk

Preheat oven to 350 degrees F (180 C). Spray a 10-inch bundt or tube pan with nonstick cooking spray. Set aside.
Set aside 1 tablespoon cake mix. Set aside 1 1/2 cups pie filling
In a mixing bowl, combine eggs, sour cream, water, oil, extract and remaining cake mix and pie filling.
Beat on medium speed for 2 minutes.
Pour half into the prepared 10-inch bundt or tube pan.
Combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter.
Spoon reserved pie filling over batter to within 3/4 inch of edges; top with remaining batter.
Bake at 350 degrees F (180 C) for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
When cake has cooled, drizzle with glaze, or if desired dust cake with confectioners' sugar.
Glaze: (optional) In a small bowl, combine glaze ingredients. Mix well. Drizzle over cooled cake