Preheat oven to 375 degrees. Spray a 12-cup Bundt pan with Pam for Baking.
In a large mixing bowl, mix all the dry ingredients well. In another bowl, mix together Rudy’s Red Wine, eggs, oil, almond extract, and about half the cherry pie filling.
Add the egg mixture all at once to the dry ingredients. With an electric mixer, beat at low speed until blended. Increase speed to medium and beat 2 minutes. Pour half the batter in the pan. Carefully spoon the remaining cherries from the pie filling over batter in the pan, keeping them from touching the sides of the pan. Top carefully with remaining batter.
Bake 35 – 40 mins., or until top springs back when touched and cake pulls away from sides of pan. Cool on a wire rack for 10 mins. Remove cake from pan. Serve with a red wine/cherry reduction of 1 cup of Rudy's Red, 1 cup of sauce from the Cherry Pie Filling, and a teaspoon of vanilla; top with optional Cool Whip.
Pairs nicely with PCV 'It’s a Zin!' or 'Red Rooster' Wines.
Recipe adapted from one submitted to a recipe contest in Texas Co-op Power Magazine by Tiffany Blair.