Recipe by Glenda
"This cake recipe uses cherry pie filling and sliced almonds to help deliver a very impressive cake with a simple glaze!"
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1 (18.25 ounce) package
white cake mix
1 (21 ounce) can
cherry pie filling
1 1/2 cups
Excellent recipe. I made this as muffins to make it easier for people to take (use paper liners). I used Duncan Hiens coconut supreme cake mix for added flavor. I used fat free sour cream, only two eggs to hold down the fat and increased the water a little. The batter should be thick and spread, not pour. That is how you know you have the batter right. I too added crumb topping before baking and a few pecans for my husband's muffin. Crumb topping = 1/4 cup of each cake mix,brown sugar & oatmeal. Only add about 1-2 tablespoon of Parkay buttery spray (no fat, calories or cholesterol)just to make some crumbs. It should be a bit powdery. Thanks for a great recipe
I had to bring a dessert for a meeting.
I picked it because I had all the ingre-
dients on hand and it looked easy and
quick. I used light sour cream and
omitted the almonds because that was the
one item I didn't have on hand. It
turned out great. I think the almonds
would make it even better. -Marilyn
Go check your pantry or your cupboards! If you've got a white cake mix and a can of pie filling you've got a beautiful cake hiding in there! I felt like baking today but it was late in the day and I didn't have much time. I didn't expect much from this other than the speediness factor. After all, it was "just" a cake mix and a can of pie filling, but that was ok, since Hubs' staff isn't fussy! I REALLY became skeptical when I realized what it took (nothing, really) to get it in the pan and into the oven. But it was almost as if the cake played a trick on me, because once it came out of the oven and got all prettied up with the sliced almonds and glaze, it was almost like the Ugly Duckling becoming a beautiful swan. I was impressed. It is gorgeous. But I wasn't convinced it would taste half as good as it looked. I was surprised again - it's just delicious - soft and moist, creamy and gooey - everything you could ask for. The recipe is a true winner on its own, but I think it helped to add a teaspoon of vanilla to the batter and a quarter teaspoon of almond extract to the glaze. Where it called for a "dash" of vegetable oil, I gave it a "dribble" of corn syrup. It kept the glaze soft and gave it a nice sheen, while the extracts pretty effectively disguised "that cake mix taste." This is a stunning coffee cake, no matter how shamefully easy it is to make. I'd love to try other flavors - apple, lemon, blueberry, strawberry, raspberry are all tempting possibilities.
This coffee cake is a winner every time. The only thing I changed was to added 1 tsp of almond extract to the batter. Yum!
I agree this coffee cake is extremely impressive looking and it's EASY to make! I baked it in a 13x9 pan which takes longer than 25 minutes.
I made this more like a cake, but served it for an office morning get together - they ate it all! I used a 9 x 13 pan, but it took more like 45 minutes to bake. I kept testing. Then I made it with a carrot cake mix with apple pie topping. Still did the glaze, but used finely chopped walnuts. The whole thing did not make it to the office. It was first reviewed by my resident taster, my husband,sometime between midnight and 7 a.m.! He obviously approved, because 4 pieces were missing.
Mmm. I used blueberry pie filling instead of cherry and I omitted the oil in the glaze and used some lemon juice... I also toasted the almonds, as previously suggested. The white cake mix makes this fluffier and less dense than most coffee cakes, which is nice, but it did have a little bit of a boxed cake mix taste. Despite that, it was lovely with toasted almonds and lemon glaze.
This was a quick and easy coffecake to take to my church breakfast. It was a sure hit and I brought home an empty pan. I highly recommend this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Almond Coffeecake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 50
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