05/05/2014 Cherry Coffee Cake

Cherry Coffee Cake

Recipe Courtesy of George Mohr


1 package yellow cake mix, divided
1 cup all-purpose flour
1 package (1/4 ounce) active dry yeast
2/3 cup warm water (120-130 degrees)
2 eggs, lightly beaten
1 (21 oz.) can cherry pie filling
1/3 cup cold water


1 cup confectioner’s sugar
1 Tbsp. corn syrup
1 to 2 Tbsp. water

 In a large mixing bowl, combine 1 ½ cups dry cake mix, flour, yeast and water until smooth.

 Stir in eggs until blended.

 Transfer to a greased 9×13 inch 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.