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Cherry Coffee Cake
Ingredients:
1 pkg. yellow cake mix, divided
1 c. flour
1 pkg active dry yeast
2/3 c. warm water (120-130 degrees)
2 eggs, lightly beaten
1 can cherry pie filling
1/3 c. cold butter
GLAZE:
1 c. confectioners' sugar
1 Tbs. corn syrup
1 to 2 Tbs. water
1 pkg. yellow cake mix, divided
1 c. flour
1 pkg active dry yeast
2/3 c. warm water (120-130 degrees)
2 eggs, lightly beaten
1 can cherry pie filling
1/3 c. cold butter
GLAZE:
1 c. confectioners' sugar
1 Tbs. corn syrup
1 to 2 Tbs. water
Directions:
In a large mixing bowl, combine 1 1/2 c. dry cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13x9x2" baking dish. Carefully spoon pie filling over top. Place remaining cake mix in a bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350 for 35-40 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake.
Makes 12-16 Servings
In a large mixing bowl, combine 1 1/2 c. dry cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13x9x2" baking dish. Carefully spoon pie filling over top. Place remaining cake mix in a bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350 for 35-40 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake.
Makes 12-16 Servings
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