Cherry Swirl Coffee Cake

I've never made this before but i'm posting it here so i don't lose it. I hope you enjoy!

• Ready In: 45 mins
• Serves: 18
• Yields: 18 squares

Ingredients

• 4  cups Bisquick
• 1⁄2 cup sugar
• 1⁄4 cup margarine or 1⁄4 cup butter, melted
• 1⁄2 cup milk
• 1  teaspoon vanilla extract
• 1  teaspoon  almond extract
• 3  eggs
• 1 (21 ounce) can cherry pie filling
• 1  cup powdered sugar
• 1 -2  tablespoon milk

Directions

1. Heat oven to 350. Grease jelly roll pan, 15-1/2x10-1/2x1 inch, or 2 9x9x2 inch pans.
2. Mix all ingrediants except pie filling, powdered sugar, and milk. Beat vigorously 30 seconds.
3. Spread 2/3's of the batter (about 2-1/2 cups) in jelly roll pan or 1/3 of the batter (about 1-1/4 cups) in each square pan.
4. Spread pie filling over batter, (filling may not cover batter completely).
5. Drop remaining batter by tablespoons onto pie filling.
6. Bake 20-25 minutes or until light brown. While it's cooking mix powdered sugar and milk. While the coffee cake is warm, drizzle with the glaze. Serve warm or cool.