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Glazed Cherry Crumb Cake

Glazed Cherry Crumb Cake

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

  • CAKE:
  • 1 package (18-1/4 ounces) yellow cake mix, divided
  • 1 cup all-purpose flour
  • 1 envelope Fleischmann's RapidRise Yeast
  • 2/3 cup very warm water (120 to 130F)
  • 2 eggs, lightly beaten
  • 2 cans (21 ounces each) cherry pie filling
  • 1/3 cup cold butter OR margarine, cubed
  • GLAZE:
  • 1/2 cup powdered sugar
  • 1 tablespoon Karo Light Corn Syrup
  • 1 to 3 tablespoons water
  1. Preheat oven to 350F.

  2. Mix 2 cups cake mix, flour, undissolved yeast and water in a mixer bowl until well blended. Add eggs and beat 1 to 2 minutes at medium speed. 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.

  5. Note: This easy and delicious recipe was featured in a March 2012 insert.

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