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Glazed Cherry Coffee Cake

 Glazed Cherry Coffee Cake
This is a perfect casual dessert—and hopefully there is a piece left over to have with a cup of tea the next morning! The recipe calls for a cake mix and yeast, which is rather unusual, but the results are wonderful.—Gail Buss, Westminster, Maryland
12-16 ServingsPrep: 25 min. Bake: 35 min. + cooling


  • 1 package yellow cake mix (regular size), divided
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 package (1/4 ounce) active dry yeast
  • 2/3 cup warm water (120° to 130°)
  • 2 eggs, lightly beaten
  • 1 can (21 ounces) cherry pie filling
  • 1/3 cup butter, melted
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon corn syrup
  • 1 to 2 tablespoons water


  • In a large bowl, combine 1-1/2 cups cake mix, flour, yeast and water
  • until smooth. Stir in eggs until blended. Transfer to a greased
  • 13-in. x 9-in. baking dish. Gently spoon pie filling over top.
  • In a small bowl, mix butter and remaining cake mix; sprinkle over
  • filling.
  • Bake at 350° for 35-40 minutes or until lightly browned. Cool on
  • a wire rack. In a small bowl, combine the confectioners' sugar, corn
  • syrup and enough water to achieve desired consistency. Drizzle over
  • warm coffee cake. Yield: 12-16 servings.
Nutritional Facts: 1 piece equals 268 calories,

2 of 2

Glazed Cherry Coffee Cake (continued)

Nutritional Facts: 6 g fat (3 g saturated fat), 36 mg cholesterol, 277 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein.