Cherry Coffee Cake
This Cherry Coffee Cake takes a classic coffee cake and adds sweet and tart cherry pie filling as the choice of fruity ingredient.
Servings 16
Calories 247kcal
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 9x13 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
Calories: 247kcal | Carbohydrates: 47g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 243mg | Potassium: 73mg | Fiber: 1g | Sugar: 20g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg