Cherry Coffee Cake



Next time you need a something to take to a meeting or social event, here’s a quick and easy coffee cake... a real crowd pleaser!!! Using different pie fillings you can make this seasonal!!!

Note: When adding certain pie fillings, I add an additional ingredient to filling, enhancing the flavor. Mixing filling and ingredient(s) together before spooning pie filling into batter:
* Apple pie filling, add 1/2 tsp. vanilla extract and 1 tsp. brown sugar
* Cherry pie filling, add 1 tsp. almond extract
* Raspberry pie filling, add ½ tsp. vanilla


★★★★★ 1 vote

5 Min
30 Min


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1 box
(16.5 oz.) duncan hines cake mix, classic white
1/4 c
crisco oil
1/2 c
1 can(s)
(21 oz.) can pie filling (apple, blueberry, cherry, raspberry, strawberry etc.)
7 oz
odense pure almond paste, opt.
1/2 c
sliced almonds, opt.
2 c
powdered sugar
3-4 Tbsp
1/2 tsp
vanilla extract

How to Make Cherry Coffee Cake


  • 1Preheat oven to 350 degrees. Cover a Sheet Pan with Parchment Paper. Put cake mix, oil, eggs, and water into mixing bowl; stir until blended (about 2 minutes); scrape sides and spread batter evenly.
  • 2Spoon pie filling into batter; use a wooden spoon to fold into batter just enough to create marbled effect.
  • 3Optional: Cut the almond paste into small ¼ inch pieces. Chop almonds, sprinkle on top of the cake batter.
  • 4Bake at 350 degrees for 30 minutes until toothpick comes out clean.
  • 5Remove cake from oven and cool in pan for 10 minutes on Cooling Rack. Lift up the Parchment Paper to remove the Sheet Pan. Cool 10 more minutes on counter.
  • 6Glaze:
    Combine powdered sugar, milk and ½ tsp. vanilla in bowl and mix until smooth with whisk. Drizzle glaze on the cake.
  • 7Allow glaze to dry before cutting evenly into 16 slices.

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