For the coat: Grease the tiara pan; no need to flour. Soil 9
cupcake cups or line them with paper liners.

Place the cake mix in a mixing bowlful. Add the egg, water and oil.
Blend on low speed of an electric mixer until moistened. Mix at
medium upper 2 proceedings. Gap 3 cups of batter into the tiara pan.
Divide the leftover batter to make nine cupcakes. (Bake the cupcakes
at 350^F for 20 to 30 minutes and serve singly.)

Bake the cake at 350^F 21 to 24 minutes or until a toothpick inserted
comes out unobjectionable. Cool the cake on a wire wrack 5 to 10 proceedings.
Remove from the pan by inverting the cake onto the cooking stand. Cool
completely and place on a serving record.

For Gel: In a medium trough, fold the almond extract into the
whipped topping. Spread evenly into the well of the cooled patty.
Refrigerate half an hr.

For topping: Spoon the cherry pie filling on top of the gel,
lealving an edge of mousse viewing. Refrigerate two hours before
serving.