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Cherry Swirl Coffee Cake Recipe

Cherry Swirl Coffee Cake Recipe

I started cooking at age 13 when my brother, sister and I moved from an orphanage into a house with 13 rooms and 10 people. My sister and I became the household cooks. To this day, I like to cook but hate washing the dishes! — Charlene Griffin, Minocqua, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:18-20 servings


  • 1-1/2 cups sugar
  • 1/2 cup butter or margarine
  • 1/2 cup shortening
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 can (21 ounces) cherry pie filling
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons milk


  • 1. In a mixing bowl, blend the first seven ingredients on low speed. Increase to high speed and whip for 3 minutes. Stir in flour. Spread 2/3 of the batter over the bottom of a greased 15-1/2-in. x 10-1/2-in. x 1-in. jelly roll pan. Spread pie filling over batter; drop remaining batter by tablespoonsful over all. Bake at 350° for 40 minutes or until golden. Meanwhile, combine glaze ingredients. Drizzle over cake while warm. Cake is best if served immediately. Yield: 18-20 servings.

Recipe Note

Test Kitchen Tip

  • Drain a can of pitted cherries and add to the cherry pie filling for extra-cherry goodness.
  • Nutritional Facts

    1 piece: 285 calories, 11g fat (4g saturated fat), 55mg cholesterol, 75mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 3g protein.

    Reviews for Cherry Swirl Coffee Cake

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    Reviewed Feb. 19, 2017

    "The batter per the recipe was pretty thick and hard to spread on a greased/floured cookie sheet. Perhaps I should have moderated the amount of flour. Also, one can of cherry pie filling isn't enough. Next time, I would use at least 1-1/2 cans."

    Reviewed Jul. 20, 2014

    "Everyone loves this! I've made it several times, using cherries, apple or blueberry pie filling. With the apple, I added apple pie spice instead of almond extract! All three ways, delicious!"

    Reviewed Feb. 23, 2014

    "Very tasty! I halved the recipe but still used a whole can of cherry pie filling."

    Reviewed Oct. 12, 2011

    "This is a lovely cake to serve for breakfast or brunch. The next time I make it I will double the pie filling because I love cherries."

    Reviewed Sep. 17, 2011

    "Just like Mom used to make! I made a couple of changes to the recipe. First, I used a 13x9x2 and didn't use all the batter (to adjust for pan size). Secondly I used a can of pie filling that contained "extra" cherries. This was a delicious coffee cake and I am adding it to my family's favorites :)"

    Reviewed Jun. 28, 2011

    "I thought it was a bit dry. Maybe I baked it too long, when I looked at it at 40 min. it was still pretty pale. I think I would like it with 2 cans of pie filling."

    Reviewed Feb. 12, 2011

    "Been making this since it came out in TOH magazine years ago. easy to make and is very good 5 stars"

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