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This Glazed Cherry Coffee Cake Recipe is made with yellow cake mix and cherry pie filling. Add a few ingredients from your pantry and you have the most deliciously sweet coffee cake. It’s so simple and comes together really quickly. The hardest part is letting it cool for an hour before drizzling with the powdered sugar glaze! Let me show you how to make it.
How to make Glazed Cherry Coffee Cake
The ingredients are what make this recipe interesting. Part of boxed cake mix will be used to make the coffee cake base and part will be used to make the crumble topping. Between those two layers, you’ll evenly spoon the entire contents of a can of cherry pie filling. Sounds good already, right?
But wait…there’s more 🙂 After the coffee cake has cooled, we’ll be making a powdered sugar glaze to drizzle over top. I told you this one is sweet, but perfect with a cup of hot tea.
To make the coffee cake base
Preheat oven to 350° and in the bowl of an electric mixer, combine 1-1/2 cups cake mix, flour, yeast and water beating until smooth. Add in the eggs and beat until well blended. Spray a 13 x 9 baking pan with cooking spray and evenly spread this mixture. It’s pretty sticky due to the yeast, but do your best.
CHEF’S NOTE: I felt like the cooking spray might have contributed to the browned bottom of this cake, so next time I might consider using parchment instead.
Spread your cherry pie filling over the cake batter.
To make the crumble topping
Now you’ll take the remaining cake mix and melted butter and with a fork, combine until it looks like this.
Using your fingers, crumble that topping all over the cherry pie filling.
Bake for about 35 minutes or until a toothpick inserted comes clean. This may take more or less time depending on your oven. They all cook at different rates.
Cool completely.
To make the glaze topping
Simply whisk the powdered sugar and enough water to get this consistency. Humidity greatly affects things, so if it’s too loose, add more powdered sugar. Alternately, if it’s too thin, add a bit more water.
CHEF’S NOTE: The inspiration recipe also added corn syrup but it was way too sweet for our family. I’ve included it in the recipe card in the event you’d like to decide for yourselves.
Once the coffee cake has completely cooled, drizzle the glaze over the top and serve. To store, I prefer the refrigerator but I live in a very warm area of the country. I also only cover with wax paper to avoid the cake getting too moist.
Doesn’t that look yummy? Trust me…it was! 🙂 Try this with a scoop of vanilla bean ice cream. It’s amazing.
Did you make this Glazed Cherry Coffee Cake Recipe? Leave me a comment below or tag me on Instagram @aimee_stock I love seeing your creations 🙂
Recipe adapted slightly from this one.
Glazed Cherry Coffee Cake Recipe
Equipment
- 13 x 9 baking pan
- Cooking Spray
- Mixing Bowls
Ingredients
- 1 standard Yellow Boxed Cake Mix divide: 1-1/2 cups for the cake, the remainder for the topping
- 1 c All Purpose Flour
- 1 packet Active Dry Yeast (packets usually come 1/4 ounce in size)
- 2/3 c WARM Water (120° to 130° on an instant read thermometer)
- 2 large Eggs room temperature is best
- 21 ounce Can of Cherry Pie Filling with Juices
- 1/3 c Butter melted
FOR THE GLAZE:
- 1 c Powdered Sugar
- 1 tbsp Corn Syrup ***this was included in the inspiration recipe, but we thought it was just too sweet, so I omitted it completely
- 1 to 2 tbsp Water enough to reach a drizzle consistency
Instructions
- Preheat oven to 350°.
TO MAKE THE CAKE BASE:
- In the bowl of an electric mixer, combine the 1-1/2 cups cake mix, flour, yeast and water until smooth. Then, stir in eggs until blended. Transfer to a 13×9 inch pan that you have prepared with cooking spray or lined with parchment.
- Spoon the cherry pie filling evenly over the top. of the batter
TO MAKE THE CRUMBLE TOPPING:
- In a small bowl, mix butter and remaining cake mix; sprinkle over filling.
- Bake for about 35 minutes or until the topping is lightly browned. Do not over bake. NOTE: As you can see, the bottom does get a bit golden. I would go a few minutes less. The cooking spray could also have something to do with this. In the future, I would opt for parchment.
TO MAKE THE GLAZE DRIZZLE:
- Whisk together the powdered sugar and enough water to create a drizzle (see photo).NOTE: The inspiration recipe added corn syrup but it was just too sweet for our family so we omitted it completely.