Cherry Swirl Cake

1 1/2 C Sugar

1/2 C Butter

1/4 Cup + 2 Tbsp of California Olive Oil

1 tsp Vanilla

1 tsp Almond Extract

4 Eggs

2 C Flour

1 1/2 tsp Baking Powder

21 oz. Can of Cherry Pie Filling

1/4 C  Cherry Balsamic

1 C Chopped Pecans (optional)

Blend sugar, butter, olive oil, vanilla, almond flavoring and eggs in a large bowl.  Beat 3 minutes.  Combine flour and baking powder and fold dry ingredients into batter.  Spread 2/3 of  the batter into a well-greased 13x9 inch pan.  Mix Balsamic Vinegar and pecans into cherry pie filling and spread over the top of the cake batter.  Drop the remaining batter by spoonful over cherry layer, and spread evenly.  Bake at 350 degrees for 45-50 minutes.  Cool for 30 minutes.