1standardYellow Boxed Cake Mixdivide: 1-1/2 cups for the cake, the remainder for the topping
1cAll Purpose Flour
1packetActive Dry Yeast(packets usually come 1/4 ounce in size)
2/3cWARM Water(120° to 130° on an instant read thermometer)
2largeEggsroom temperature is best
21ounceCan of Cherry Pie Filling with Juices
1/3cButtermelted
FOR THE GLAZE:
1cPowdered Sugar
1tbspCorn Syrup***this was included in the inspiration recipe, but we thought it was just too sweet, so I omitted it completely
1 to 2tbspWaterenough 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 13x9 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.