Cherry Swirl Coffee Cake

mary Armstrong


A favorite from my friend Betty, Betty Crocker that is:)

I enjoy bringing this to work! The surprise on my co-workers faces as they smell the aroma in the air... the almond extract and cherry and of course it is still warm when they eat it puts a smile on my face and in my heart!


★★★★★ 5 votes

20 Min
45 Min


  • CAKE

  • 4 c
    original bisquick mix
  • 1/2 c
  • 1/4 c
    butter, melted
  • 1/2 c
  • 1 tsp
  • 1 tsp
    almond extract ( i use 1/2 teasp. more)
  • 3
  • 1 can(s)
    (21 oz.) cherry pie filling

  • 1 c
    powdered sugar
  • 1-2 Tbsp

How to Make Cherry Swirl Coffee Cake


  1. Heat oven to 350 degrees. Grease bottom and sides of 1 (15x10x1 inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
  2. In a large bowl, stir all coffee cake ingredients except the pie filling; beat vigorously with spoon for 30 seconds.
  3. Spread about 2 1/2 cups of the batter in the prepared 15x10 pan or 1 1/4 cups in the 9 inch-pan . Spread pie filling over batter ( filling may not cover batter completely).

    Note: I have made this in a "larger" 9x13 pan, it is an old pan and works well but it takes a bit longer to bake, but is soooo good! Of course you can cut it into as many servings as you wish...
  4. Drop remaining batter by tablespoonfuls onto pie filling.
  5. Bake 2o to 25 minutes or until light brown. Test with a toothpick.
  6. Meanwhile, in a small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake. Serve warm or cool.

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About Cherry Swirl Coffee Cake

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