Cherry Coffee Cake
Cherry Coffee Cake takes a classic coffee cake and adds sweet and tart cherry pie filling as the choice of fruity ingredient.
The cake is made with a yellow cake mix, a layer of cherry pie filling, and finished with a streusel-like topping. Sip a cup of hot coffee while enjoying a slice of this freshly baked cherry coffee cake!
Recipe Notes:
- Whenever making cakes, be mindful not to overmix the cake batter once the dry and wet ingredients have been combined, as this can result in a dense and tough cake.
- Once your baking time is done, immediately remove the cake and allow it to cool on a wire rack.
- If you intend to store leftover cake slices in the freezer, a helpful trick is to store them wrapped individually in plastic wrap. It will keep them fresher for longer and makes it easy to remove them from the freezer whenever you feel like a single slice of this cake.
No. I’ve used all-purpose flour in this recipe and a regular cake mix. You can use gluten-free flour such as Bob’s Red Mill flour and a gluten-free box cake mix.
You definitely can! This cake freezes well for up to 3 months. Your cake must be completely cool before storing it in the freezer, wrapping the cake with plastic wrap and aluminum foil.
This cherry coffee cake can be stored in an airtight container at room temperature for up to 3-5 days, although I always find it best tasting when eaten the same day as having been baked.
Place a sheet of parchment paper down on the bottom of the airtight container when storing your leftover cake slices so that they don’t stick to the bottom of the storage container.
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Cherry Coffee Cake
- Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
- In a mixing bowl, beat together 1 ½ cups cake mix, flour, yeast, and warm water until well blended. Add the eggs and mix just until combined.
- Transfer the batter to the prepared baking dish and spread evenly across the bottom.
- Drop the pie filling a little at a time to create an even layer.
- In a small bowl, stir the remaining cake mix and melted butter. Crumble the mixture and sprinkle over the top of the cherry pie filling.
- Bake the coffee cake for 35 to 40 minutes. Allow the coffee cake to cool on a wire rack until warm.
- In a small, clean bowl, stir together the ingredients for the glaze. Spoon the glaze over the top of the coffee cake.
- Slice into bars and serve warm.
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Cherry Coffee Cake
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Ingredients
- 15.25 oz package yellow cake mix divided
- 1 cup all purpose flour
- 1/4 oz active dry yeast or 2 ¼ teaspoons active dry yeast
- ⅔ cup warm water 120° to 130°
- 2 eggs room temperature and lightly beaten
- 21 oz cherry pie filling
- ⅓ cup butter melted
For the glaze
- 1 cup powdered sugar
- 1 tablespoon corn syrup
- 2 tablespoons water
Instructions
- Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
- In a mixing bowl, beat together 1 ½ cups cake mix, flour, yeast, and warm water until well blended. Add the eggs and mix just until combined.
- Transfer the batter to the prepared baking dish and spread evenly across the bottom.
- Drop the pie filling a little at a time to create an even layer.
- In a small bowl, stir the remaining cake mix and melted butter. Crumble the mixture and sprinkle over the top of the cherry pie filling.
- Bake the coffee cake for 35 to 40 minutes. Allow the coffee cake to cool on a wire rack until warm.
- In a small, clean bowl, stir together the ingredients for the glaze. Spoon the glaze over the top of the coffee cake.
- Slice into bars and serve warm.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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