This cherry coffee cake is made very easy by using a white or yellow cake mix and canned cherry pie filling. Easy and delicious, it doesn’t get better than that!
Glazed Cherry Coffee Cake
This cherry coffee cake all started with some cravings. I get these cravings for cherry pie filling that don’t get satisfied unless I either bake something with cherry pie filling or just open up a can and shove a spoon in it and call it a day. These little spurts of cherry pie filling insanity reminded me of an episode of the show “Rhoda”, a spin-off of the Mary Tyler Moore show.
In one episode Rhoda wanted chocolate so bad she took frozen brownies out of the freezer and started hacking at them with a butcher knife. Rhoda became my hero, after that episode I always kept a frozen Sara Lee Cheesecake in the freezer and a butcher knife nearby.
Glazed Cherry Coffee Cake is so easy to make thanks to the cake mix that I decided I could wait the 25 minutes for it to bake.
This delicious cake is baked in a greased and floured jelly roll pan. Jelly roll pans are just a smaller version of a cookie sheet. They’re usually 12×17 inches in width and length and one inch deep.
Since we’re using a cake mix and canned cherry pie filling there are only three ingredients that you actually have to measure out for the cake portion of the recipe.
Cherry Coffee Cake ingredients :
- 1 cup sour cream
- 1/4 cup water
- 3 eggs
- 1 yellow or white boxed cake mix (15.25 ounce)
- 1 can cherry pie filling (21 ounces)
Place the cake ingredients into a large bowl and beat until smooth. Add the dry cake mix to the bowl and beat just until moistened, the batter will be lumpy. Pour the batter into the jelly roll pan and spread it out evenly to fit the pan. Drop the cherry pie filling by large spoonfuls onto the cake batter. Bake for 25 minutes or until it tests done with a toothpick.
Glaze Ingredients:
- 1 1/2 cups confectioners sugar
- 2 Tablespoons milk
- 1/4 Teaspoon vegetable oil
Place the Glaze ingredients into a medium bowl and whisk together until smooth. You can whisk in a little more milk, a Tablespoon at a time to achieve the drizzling consistency you want if you like. If you accidentally overdo it with the milk, add a little more confectioners sugar to the bowl and whisk to firm it up. Drizzle the glaze over the warm cake. Garnish with sliced almonds if you like, the nuts are totally optional but almonds are wonderful with cherries.
OH YES! This definitely hit the spot! It was moist, soft and full of cherry flavor. The powdered sugar glaze and almonds were literally the icing on the cake to round this up to perfect! This little beauty can be made with different pie filling flavors to satisfy your Rhoda moment. Enjoy!
PIN IT FOR LATER
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Snickerdoodle Cream Cheese Apple Pie
Glazed Cherry Coffee Cake
Ingredients
- 1 cup sour cream
- 1/4 cup water
- 3 eggs
- 1 yellow or white boxed cake mix 15.25 ounce
- 1 can cherry pie filling 21 ounce
- 1/4 cup sliced almonds (optional)
- 1 1/2 cups confectioners sugar
- 2 Tablespoons milk
- 1/4 Teaspoon vegetable oil
Instructions
- Preheat oven to 350 degrees. Grease and flour a jelly roll pan.
Cake
- In a large bowl mix sour cream, water and eggs until smooth. Beat in dry cake mix until just moistened, the batter will be lumpy. Spread evenly into your prepared jelly roll pan. Drop pie filling by large spoonfuls onto batter. Bake for 25 minutes or until tests done with a toothpick. Sprinkle with almonds and drizzle with glaze while still warm.
Glaze
- Mix confectioners sugar, milk and vegetable oil until smooth. Whisk in a little more milk if necessary to achieve a drizzling consistency. Drizzle over warm cake.
Looking for more cherry desserts, try these from other bloggers.
Check out my kitchen favorites here!
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This looks too delicious! I just have to pin this to make it later!
Thank you Love!
Could someone tell me the measurements of the jelly roll pan used in this recipe? Thanks
Wish I knew. Making it now and not sure what to use.
Donna is this your first comment , I’m not understanding what the question is?
Funny on the frozen goodies. I keep small hand pies in freezer that make a great snack, even cold!
Always enjoy your recipes, thanks for all you do!
Nelda we could be best buds! When you run out of hand pies I’ll share my cheesecake with you LOL! Thanks sweetie I appreciate you coming back to comment!
I hear ya on just wanting to tuck in with a spoon. But this cake looks like it’s most definitely worth waiting for to really enjoy the cherry pie filing in!
I love easy recipes like this. I’m all about using cake mixes in my cooking. These look amazing!
Looks like you have found a good way to satisfy a cherry craving!
What a wonderful treat and I love how easy it is. I will definitely give this a try around the holidays!
I get a craving for cherry pie filling too. Love the way you used a cake mix to make this recipe come together. Great work!
I love the simplicity of the ingredients! It came out beautiful and looking absolutely delicious!!
Thank you Dana!
Lately I’ve been on a bundt cake kick. Now I’m back into sheet cakes. This one is fancier + more festive than the regular ol’ frosted cake. YUM. Printing to try it!
Thank you Jenna!
This looks so delicious yet nice and easy! Makes me want to curl up on the couch with a big slice and cup of coffee. Will definitely be trying this ASAP. Thanks for sharing!
My husband and son will love this! Perfect for the weekend or maybe an upcoming birthday breakfast.
I never think to cook with cherry. Great idea!
Thank you Kelly
I remember that episode of Rhoda!! I loved her! And, I love the sound of this coffee cake! So easy!
Thank you Pam!
This coffee cake looks so moist and delicious! I love the cherry topping!
Yes, I totally get it. If you have a craving for something, you need to satisfy it then you don’t end up overdoing it. Yum, I am drooling reading through the recipe list.
This coffee cake would be terrific for a holiday breakfast. It’s so pretty and festive!
If you hadn’t mentioned almonds at the end I was going to…almonds and cherries just belong together. I can’t rate it yet because I haven’t baked it yet, but it sure looks delicious!
I made this tonight in a 10×13 glass cake pan because I don’t have a jelly roll pan. It sounded good and I had all the ingredients so I forged ahead. It needed to be baked for ten more minutes to completely cook the middle since it was in a smaller dish. I haven’t tasted it yet, but I’m sure if it’s anything like your other cake recipes it will be amazing! I’ll try to post the pic on Instagram, but I’m 71 years old and some of this technical stuff has me completely baffled! Haha! 🤔
have one question for you about this recipe…if I don’t like sour cream can I om,it it and still have the cake turn out the same way?
Is it a dairy thing honey? Cause you can’t taste it in the recipe at all. You could try plain yogurt in place of the sour cream.