Almond Poundcake with Creamy Almond Glaze

For the Poundcake:
2 Sticks of Unsalted Butter, Softened
1 Package of Cream Cheese, Softened
½C Almond Cake & Pastry Filling 
1 ½C Sugar
4 Eggs
1t Vanilla
1t Almond Extract
1 ½C AP Flour
½C Almond Meal
1 ½t Baking Powder
1t Salt
For the Almond Glaze:
2C Confectioners’ Sugar, Sifted
¼C Almond Cake & Pastry Filling
6T Milk
1t Almond Extract
½t Vanilla
1. Preheat the oven to 325 degrees and spray a bundt pan with Pam, and then set aside.
2. In a mixer, cream together the butter, cream cheese, and almond filling. Pour in the sugar and mix until fluffy and smooth. Add the eggs, one at a time, mixing each one until it is incorporated before adding the next egg. Then add in the almond extract and vanilla extract. 
3. While ingredients are mixing, whisk together the flour, almond meal, baking powder, and salt. Slowly add this flour mixture into the wet mixture. Mix until just incorporated. 
4. Pour the batter into the prepared bundt pan and bake the cake for roughly an hour or until a toothpick inserted into the center comes out clean. Let the cake cool completely before pouring on the glaze.
5. To make the glaze: combine the confectioners’ sugar, almond filling, milk, almond extract, and vanilla in a bowl and whisk until it is completely combined and smooth. Pour the glaze over the cooled cake. Let the glaze harden for 15-20 minutes before you cut and serve.
6. Enjoy!