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Moist Fruit-Filled Coffee Cake

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Makes: 24 servings
Prep: 15 mins
Start to Finish:
50 mins


1 package (2-layer size) white cake mix
1 teaspoon ground cinnamon
1 cup BREAKSTONE’S Sour Cream
3 eggs
1/4 cup water
1 can (21 ounces) cherry pie filling
1/2 cup PLANTERS Sliced Almonds, toasted
1 cup powdered sugar
1 1/2 tablespoons milk

Heat oven to 350 degrees F.

Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13×9-inch pan; top with spoonfuls of pie filling.

Bake 35 minutes or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 minutes.

Mix sugar and milk; drizzle over cake. Cool completely.

From the Test Kitchen
Tip Note: If glaze is too thick to drizzle, add milk, by teaspoonfuls, until of desired consistency.

Variation Variation: For a change of pace, prepare using another flavor of pie filling, such as blueberry, apple or strawberry.

Variation Substitute: Substitute chopped PLANTERS Walnuts for the almonds.

Nutrition Facts

Servings Per Recipe 24 Calories180, Protein(gm)3, Carbohydrate(gm)30, Fat, total(gm)6, Cholesterol(mg)35, Saturated fat(gm)2, Dietary Fiber, total(gm)1, Sugar, total(gm)20, Vitamin A(RE)41, Sodium(mg)160, Calcium(DV %)61, Iron(DV %)1, Percent Daily Values are based on a 2,000 calorie diet


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