- 1 package (18-1/4 ounces) yellow cake mix, divided
- 1 cup 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 cold butter
- 1 cup confectioners' sugar
- 1 tablespoon corn syrup
- 1 to 2 tablespoons water
- In a large mixing bowl, combine 1-1/2 cups dry 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.
- Place remaining cake mix in a bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake. Yield: 12-16 servings.
Reviews forGlazed Cherry Coffee Cake
"This was easy to make and came together quickly, start to finish. I like being able to vary the flavor so simply, just by altering the type of pie filling used. The use of yeast gives gives a nice, different texture to the coffee cake. This coffee cake is attractive and tastes great. I love that it uses cake mix - makes it so easy!"
"does the yeast have to be prepared first or just pour it in?"
"Delicious and very easy. I will definitely make this again. The only change I would make was to make one and one-half times the amount of glaze and I put it on the cake right as it came out of the oven. Next time, I will mix cold butter with the remaining cake mix and sprinkle it over the top. The melted butter mixed with the remaining cake mix turned into batter which I just evenly dropped by tablespoonfuls over the top of the coffee cake. That was good, but a true streusel topping would be good, too."
"My whole family liked this. I added some nutmeg and almond extract to the cake batter. Left the glaze off. It is sweet enough without it. Just dusted it with powdered sugar."
"It's a favorite. The yeast with the cake mix just makes all the difference."
"I've made this coffee cake a # of times and I LOVE this recipe! Today I decided to experiment & I prepared the batter and used two greased and floured 9" layer pans (foil pans). I used one can jellied cranberry sauce, 1/4 cup ground navel orange and about 1-1/2 cups fresh cranberries for the filling. I prepared the crumb topping, evenly divided the batter, filling and crumb topping and baked for 45 to 50 minutes. I thought that this could be an alternative to making one large cake! Dawn E. Lowenstein"
"I followed the recipe to a "t", and it smelled heavenly. After it sat a few hours the topping turned to "goo" .... and was too sweet to be enjoyable. We had to toss out 2/3 of the cake the next day as it was just not "enticing" enough to eat."
"My husband isn't big on coffee cakes, but he LOVED this one!!! It was so easy! Definitely a keeper!"