Last Updated on February 11, 2026
This cherry coffee cake is perfect for brunch gatherings, holiday mornings, or when you need to feed a crowd without spending hours in the kitchen. It starts with a box of cake mix but looks and tastes like something from a fancy bakery-swirls of cherry pie filling, buttery crumb topping, and a sweet glaze that makes it irresistible. The combination is so good it usually disappears before it even cools down.
Quick Highlights
- Starts with cake mix - bakery results, minimal effort
- Feeds 16 - perfect for crowds
- Best served warm with that sweet glaze
Picking Your Ingredients & Getting Started
What cake mix flavor works best? Yellow cake mix is perfect because it lets the cherry flavor shine through. White cake mix works too if that’s what you have on hand.
Can I use fresh cherries instead of pie filling? Pie filling is really what makes this easy and foolproof. Fresh cherries would need to be cooked down with sugar first, which defeats the purpose of this quick recipe.
Why does this recipe use yeast? The yeast gives the cake a slightly different texture-more tender and less dense than regular cake. Don’t worry, there’s no rising time involved. The yeast activates while you’re mixing.
What temperature should the water be? Between 120-130°F. Too hot and it’ll kill the yeast. Too cold and it won’t activate. Use a thermometer if you have one, or it should feel very warm but not burning hot to the touch.
The Secret to Perfect Layers
Mix just until combined: Once you add those eggs, don’t overmix. A few lumps are fine. Overmixing makes the cake tough.
Spread that batter evenly: Make sure the cake batter covers the entire bottom of the pan evenly. This creates a good foundation for the cherry layer.
Drop cherries strategically: Don’t dump all the pie filling in one spot. Drop small spoonfuls across the entire surface so every slice gets cherries.
Make it extra crumbly: When mixing the topping, you want pea-sized crumbs. The melted butter and remaining cake mix should look like wet sand with some bigger chunks.
Glaze timing matters: Wait until the cake is warm but not hot. If it’s too hot, the glaze will just melt and run off. If it’s completely cool, the glaze won’t spread as nicely.
Fun Ways to Switch It Up
- Blueberry version: Use blueberry pie filling instead of cherry
- Apple cinnamon: Use apple pie filling and add cinnamon to the crumb topping
- Lemon twist: Use lemon cake mix and add lemon zest to the glaze
- Chocolate cherry: Use chocolate cake mix for a Black Forest vibe
- Nutty topping: Add chopped pecans or walnuts to the crumb layer
Make-Ahead & Storage Tips
Counter
2-3 days covered at room temperature.
Fridge
Up to 5 days in an airtight container. This cake is delicious cold from the fridge or reheated slightly in the microwave for 15-20 seconds.
Make-Ahead Notes
You can bake this the night before and glaze it in the morning. It’s actually really good served at room temperature or even cold.
📋 Recipe
Cherry Coffee Cake
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Ingredients
Cake
- 1 package yellow cake mix divided
- 1 cup all-purpose flour
- 1 package (¼ oz) or 2¼ teaspoons active dry yeast
- ⅔ cup warm water (120°F to 130°F)
- 2 eggs room temperature
- 1 can (21 oz) cherry pie filling
- ½ cup butter melted
Glaze
- 1 cup powdered sugar
- 1 tablespoon corn syrup
- 2 tablespoons water
Instructions
- Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick cooking spray.
- In a mixing bowl, combine 1½ cups of the cake mix with the flour, yeast, and warm water, beating until well blended.
- Add the eggs and mix just until incorporated-don't overmix.
- Pour the batter into your prepared dish and spread it evenly across the bottom.
- Spoon the cherry pie filling over the batter in small dollops, distributing it evenly across the entire surface.
- In a small bowl, combine the remaining cake mix with the melted butter, stirring until the mixture becomes crumbly.
- Scatter this crumb topping evenly over the cherry layer.
- Bake for 25-30 minutes, then transfer to a wire rack and let it cool until warm to the touch.
- While the cake cools, whisk together the powdered sugar, corn syrup, and water in a clean bowl until smooth.
- Drizzle the glaze over the warm coffee cake, allowing it to cascade down the sides.
- Cut into bars and serve while still warm for the best experience.
