Apricot-almond Cake


4 ounces Cream cheese, softened
1/2 cup Apricot preserves
1 (16-ounce) package Pound cake mix, divided
Pinch of orange food coloring powder (optional)
1 (8-ounce) container sour cream
1/2 cup Milk
2 Large eggs
1/2 teaspoon Almond extract
1/2 cup Sliced almonds


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