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This dessert is quicker to make than traditional fruit kuchens because frozen bread dough forms the crust.—Sandra Fischer, Sturgis, South Dakota
Recommended: 25 Best Summer Cakes
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 8-10 servings


  • 1 cup heavy whipping cream
  • 3/4 cup sugar
  • 2/3 cup soft bread crumbs
  • 1 loaf (1 pound) frozen bread dough, thawed
  • 3 tablespoons cherry or raspberry pie filling
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, melted
  • 1 tablespoon sugar

Nutritional Facts

1 piece: 313 calories, 13g fat (7g saturated fat), 39mg cholesterol, 302mg sodium, 45g carbohydrate (20g sugars, 2g fiber), 6g protein.


  1. In a saucepan, combine the cream, sugar and bread crumbs. Cook over medium heat until mixture begins to thicken. Remove from the heat; cook for 15 minutes.
  2. Meanwhile, divide the dough in half; press onto the bottom and up the sides of two 9-in. pie plates to form a crust.
  3. Pour half of cream mixture into each crust. Drop spoonfuls of pie filling over cream layer. Combine topping ingredients; sprinkle over filling.
  4. Bake at 350° for 25-30 minutes or until edges are golden brown and center is set. Yield: 2 kuchens (8-10 servings each).
Originally published as Fruit Kuchen in Country Woman September/October 2002, p4

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