Glazed Cherry Crumb Cake

This delicious coffee cake starts with a cake mix!

Glazed Cherry Crumb Cake

difficulty

Easy

Yield

12 servings

Prep Time

0:15

Bake Time

40 to 50 minutes

difficulty

Easy

Yield

12 servings

Prep Time

0:15

Bake Time

40 to 50 minutes

ingredients

  • 1 package (18-1/4 ounces) yellow cake mix divided
  • 1 cup all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2/3 cup very warm water (120˚ to 130˚F)
  • 2 eggs lightly beaten
  • 2 cans (21 ounces each) cherry pie filling
  • 1/3 cup cold butter OR margarine cubed
  • Glaze:
  • 1/2 cup powdered sugar
  • 1 tablespoon corn syrup light
  • 2 to 3 tablespoons water

DIRECTIONS

  1. Preheat oven to 350°.
  2. Mix 2 cups cake mix, flour, undissolved yeast and water in a mixer bowl until well blended. Add eggs. Pour batter into a greased 13 x 9-inch baking pan. Gently spoon both cans of pie filling over top.
  3. Place remaining cake mix in a small bowl. Cut in butter using a pastry blender or 2 forks until crumbly. Sprinkle over pie filling.
  4. Bake for 40 to 50 minutes or until lightly browned. Cool 10 minutes on a wire rack. Combine powdered sugar, corn syrup and enough water to achieve desired consistency for the glaze. Drizzle over warm cake.
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Glazed Cherry Crumb Cake

  • Difficulty: Easy
  • Yield: 12 servings
  • Prep Time: 0:15
  • Bake Time: 40 to 50 minutes

Ingredients

  • 1 package (18-1/4 ounces) yellow cake mix divided
  • 1 cup all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2/3 cup very warm water (120˚ to 130˚F)
  • 2 eggs lightly beaten
  • 2 cans (21 ounces each) cherry pie filling
  • 1/3 cup cold butter OR margarine cubed
  • Glaze:
  • 1/2 cup powdered sugar
  • 1 tablespoon corn syrup light
  • 2 to 3 tablespoons water

Directions

  • Preheat oven to 350°.
  • Mix 2 cups cake mix, flour, undissolved yeast and water in a mixer bowl until well blended. Add eggs. Pour batter into a greased 13 x 9-inch baking pan. Gently spoon both cans of pie filling over top.
  • Place remaining cake mix in a small bowl. Cut in butter using a pastry blender or 2 forks until crumbly. Sprinkle over pie filling.
  • Bake for 40 to 50 minutes or until lightly browned. Cool 10 minutes on a wire rack. Combine powdered sugar, corn syrup and enough water to achieve desired consistency for the glaze. Drizzle over warm cake.