CHERRY BRICKLE COFFEE CAKE

l pkg. white cake mix
2 pkgs. almond brickle pieces (2-l/2 cups)
l can cherry pie filling (21 ozs.)
l/2 cup flour
l/2 cup packed brown sugar
l/2 tsp. cinnamon
l/4 cup butter
l/2 cup slivered almonds
l cup sifted powdered sugar
4 tsp. water
Prepare cake mix according to pkg. directions, except stir in one pkg. of the brickle pieces. Turn mixture into greased and floured 9xl3 pan. Spoon pie filling over cake batter. In mixing bowl combine flour, brown sugar & cinnamon; cut in butter until crumbly. Stir in almonds and remaining brickle pieces; sprinkle half of the mixture evenly over pie filling. Bake in 350 oven for 30 min. Top with remaining brickle mixture and bake for about 30 mins. more until toothpick comes out clean. Cool for 30 mins. on rack. Combine powdered sugar and enough of the water for a drizzling consistency; spoon over cake. Srweve warm or cool. Prodigy