Cherry Coffee Cake

When I take this to church gatherings, it’s gone in a flash.  I appreciate how easy it is to throw this cake together and I nearly always have a can of cherry pie filling in my pantry.  If you don’t have almonds, substitute chopped pecans….or just go naked.  (It will still be gone in a flash!) 


1 box yellow cake mix, divided use

2 eggs, beaten

2/3 cup warm water

1 cup all-purpose flour. combined with 2 pkgs. (5 tsp.) instant dry yeast (I use rapid rise) 

21 oz. can cherry pie filling

4 Tbs. unsalted butter, melted

1/4 cup sliced toasted almonds 

Preheat oven to 350 degrees F.

Combine 1 ½ cups cake mix with eggs, water, yeast, and flour/yeast mixture. Using an electric mixer, beat on low speed for 1 minute.

Spread mixture into the bottom of a 9 x 13 greased baking dish; top with pie filling.

In a small bowl, combine remaining cake mix with melted butter and almonds to create a crumbly mixture; drop in “little bundles” on top of cherry pie filling.

Bake, uncovered, on center oven rack for 25-30 minutes, or until a toothpick inserted into the center of cake comes out clean.  (If using a glass 9 x 13, bake at 325 degrees F).

Drizzle warm cake with glaze (recipe below) and serve.


1 cup powdered sugar

1 Tbs. water

1 Tbs. corn syrup

1/4 tsp. almond extract

Pinch of kosher salt 


In a small bowl, combine all ingredients and whisk until smooth.


Let’s Get You Cookin’,

Chef Alli


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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