Cherry Coffee Cake

This is a wonderful treat for breakfast, or for an “anytime” snack.
The recipe is super simple, but the results will amaze you.

Although I’ve only made this with Cherry pie filling, I plan on experimenting with different types of pie filling in the future. Imagine, Apple, Lemon, Strawberry…the possibilities are practically endless.


Cherry Coffee Cake

1 box yellow cake mix, divided
1/2 cup Lucerne Best of the Egg, Egg Beaters, or other egg substitute. (or 2 eggs)
2/3 cup warm water
2 pkgs. instant dry yeast
1 cup all-purpose flour
21-oz can cherry pie filling
5 Tbsp. margarine, melted

Mix 1-1/2 cups cake mix with egg substitute, water, yeast and flour. Beat for 2 minutes. Spread into 13″ x 9″ pan. Top with pie filling. In a separate bowl, mix remaining cake mix with margarine until mixture is crumbly and sprinkle on top of pie filling. Bake at 375 degrees for 30 minutes. Place on wire rack to cool slightly. Drizzle glaze over warm cake.


1 Tbsp. water
1 cup sifted powdered sugar
1/2 tsp. vanilla

Mix all together and drizzle over warm cake.

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