Cherry Coffee Cake

My mom used to make this when I was little.  The cake is moist and sweet.  Anything with cherries is a favorite of mine, but you can use any flavor of pie filling that you like.  What makes this dessert even better and easier is the fact that it uses a yellow cake mix.  Here’s what you’ll need:

  • yellow cake mix
  • 1 cup flour
  • 1 package yeast
  • 2 eggs
  • 3/4 cup water
  • 1 can pie filling
  • 5 Tbs. butter, softened

Divide the cake mix in half (about 2 cups is half of the mix).  To the first half, stir in the flour, yeast, eggs and water.  Stir until well combined.  Pour into 2 greased round cake pans.  Spread half the pie filling over the top of the batter in each pan.

To the other half of the cake mix, cut the butter in with a fork or pastry blender to make soft crumbs.  Add the crumb topping to each cake.  Bake at 350 degrees for 30 – 35 minutes.  Serve the cake warm or cooled.

You can drizzle a simple icing over this.  I forgot this part until after we’d eaten most of the cake.

For the icing:

  • 1/2 cup powdered sugar
  • 1 Tbs. corn syrup
  • 1 Tbs. water

Stir this together and drizzle over the cakes.

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  1. Just wondering at what point you could “flip” these out of the pans and onto a tray to serve? These sound yummy and I think I’ll make them for church next week! Gotta love that semi-homemade cooking! 🙂

    • Tasha, cool them a few minutes in the pan before flipping them out. You’ll have to flip them back over again onto the plate you want to serve them on. That will be prettier than serving from the pan, especially if you remember to add the icing 🙂

  2. this looks amazing!

  3. This looks sooooooooooooo yummy!!!! I have all the ingredients at home too! Mmmmmm!!!

  4. What size of cake pan did you use?

  5. I made this for my mother’s husband a few days ago and it turned out good but looked nothing like yours lol!!!! I’m not sure if it had something to do with the sugar free cake mix or something that I did wrong but the crumb topping didn’t stay crumbs; it ended up looking more like a regular cake. Since it yielded two, I made a apple/walnut with caramel syrup and a peach/pecan one that was sweet enough to not need icing.

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