Cherry Coffee Cake
Easy cherry coffee cake with crumb topping and sweet glaze. Made with cake mix and cherry pie filling!
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Servings: 16 servings
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 9x13 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.
Notes
Water temperature is important for yeast activation (120-130°F). Don't overmix batter after adding eggs. Distribute cherry filling evenly across surface. Add glaze while cake is warm but not hot.