BREAKSTONE'S Fruit-Filled Coffee Cake

BREAKSTONE'S Fruit-Filled Coffee Cake

31 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h
Recipe by  BREAKSTONE'S

“An easy, glazed cherry-filled coffee cake is ready in just one hour.”

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Ingredients

Adjust Servings

Original recipe yields 24 servings

Directions

  1. Heat oven to 350 degrees F. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.
  2. Bake 35 minutes or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 minutes.
  3. Mix sugar and milk; drizzle over cake. Cool completely.

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Reviews (31)

Rate This Recipe
ICE
36

ICE

I used Comstock MORE FRUIT Cherry pie filling. I like lots of fruit. Also, used two 9 in. round pans, so I could give one away. I lined the pans with waxed paper, so I could turn them out before putting the nuts and glaze on. 2nd review: I now have used a Lemon Cake mix, and lemon pie filling. Then sprinkled a generous 1 C. of thawed frozen blueberries on top. I have lots of pecans so normally use them. It turned out great!! Also, tried a jelly roll pan one time. Too much batter for that = it ran over the sides when baking.

Barbara M.
36

Barbara M.

Made this cake yesterday for our teachers' breakfast. I used a yellow cake mix and apple pie filling. Had to bake it 45 min. instead of the 35 as stated in the recipe. Made the icing and put it in a sandwich baggy, cut the tip off and drizzled it diagonally on the cake. It tasted wonderful and was perfect for breakfast/brunch. The presentation was beautiful too. This was the cake everyone loved and wanted the recipe.

susan
23

susan

WOW!! This is awesome..at least with my changes. I omitted the eggs, water and sour cream and prepared the cake as instructed on the box and then added the cinnamon. I also used a yellow cake mix and blueberry pie filling. Soooo good, I really cant tell you how great this is. Boy am I glad to have leftovers!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 164 cal
  • 8%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 29.5 g
  • 10%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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