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Cherry Swirl Coffee Cake

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  • Prep 20 min
  • Total 45 min
  • Servings 18
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Your favourite flavour of pie filling and Bisquick* mix create a scrumptious coffee cake. Check out the kitchen tip for a smaller recipe size.
Created Jan 11, 2011
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Ingredients

  • 4 cups (1 L) Bisquick* mix
  • 1/2 cup (125 mL) granulated sugar
  • 1/4 cup (50 mL) butter or margarine, melted
  • 1/2 cup (125 mL) milk
  • 1 tsp (5 mL) vanilla
  • 1 tsp (5 mL) almond extract
  • 3 eggs
  • 1 can (540 mL) cherry pie filling
  • 1 cup (250 mL) icing sugar
  • 1 to 2 tbsp (15 to 25 mL) milk

Steps

  •  
    1
    Heat oven to 350ºF. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or nonstick cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.
  •  
    2
    Spread two-thirds of the batter (about 2 1/2 cups) in 15x10-inch pan or one-third of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
  •  
    3
    Bake 20 to 25 minutes or until light brown. Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.

Expert Tips

  • Tip 1
    Tip: Use 1 can of your favourite flavour of pie filling instead of the cherry.

Nutrition Information

No nutrition information available for this recipe
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