Apple Rum Cake

18-1/4 oz. spice cake mix
21 oz. can apple pie filling
3 eggs
¾ cup light sour cream
¼ cup rum
2 Tbsp. canola oil
1 tsp. almond extract
2 Tbsp. dark brown sugar
1-1/2 tsp. ground cinnamon
2/3 cup powdered sugar
2 tsp. reduced fat milk

Set aside 1 Tbsp. cake mix and 1-1/2 cup pie filling. In a large bowl, combine eggs, sour cream, rum, canola oil, almond extract, remaining cake mix and pie filling. Beat on medium speed for 2 minutes. Pour half the batter into a greased fluted baking pan coated with nonstick spray. In a separate small bowl, mix together the brown sugar, cinnamon, reserved cake mix, and remaining pie filling. Spoon over batter. Top with remaining batter. Bake at 350 degrees for 45 minutes. Cool on rack before turning over onto plate. In a small bowl, mix powdered sugar and milk. Dribble glaze over cake and serve. Serves 10-12.