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Glazed Cherry Crumb Cake

This delicious coffee cake starts with a cake mix!

Quick Facts

Prep Time: 15 minutes
Bake Time: 40 to 50 minutes
Yield: 12 servings


  • 1 package (18-1/4 ounces) yellow cake mix, divided
  • 1 cup all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 2/3 cup very warm water (120˚ to 130˚F)
  • 2 eggs, lightly beaten
  • 2 cans (21 ounces each) cherry pie filling
  • 1/3 cup cold butter OR margarine, cubed


  • 1/2 cup powdered sugar
  • 1 tablespoon Karo® Light Corn Syrup
  • 2 to 3 tablespoons water


  1. Preheat oven to 350°.
  2. Mix 2 cups cake mix, flour, undissolved yeast and water in a mixer bowl until well blended.  Add eggs.  Pour batter into a greased 13 x 9-inch baking pan.  Gently spoon both cans of pie filling over top. 
  3. Place remaining cake mix in a small bowl. Cut in butter using a pastry blender or 2 forks until crumbly.  Sprinkle over pie filling. 
  4. Bake for 40 to 50 minutes or until lightly browned.  Cool 10 minutes on a wire rack.  Combine powdered sugar, corn syrup and enough water to achieve desired consistency for the glaze.  Drizzle over warm cake.