Cherry Streusel Coffee Cake Recipe

Ingredients

5 tbsp. butter

1 pkg. Duncan Hines yellow deluxe cake mix

1 packet 1/4 oz. each dry yeast

1 c. regular flour, unsifted

2 eggs

1 can (1 lb. 5 oz.) cherry pie filling

2 tbsp. sugar

Glaze:

1 c. confectioners sugar (sift if it's lumpy)

1 tbsp. corn syrup

1 tbsp. water

Cooking Directions

Preheat oven to 375 degrees. Melt butter in a large 2-quart saucepan and set aside to cool. In a large mixing bowl, combine 1 1/2 cups dry cake mix (reserve remaining mix for topping) yeast, flour, eggs, and 2/3 cup warm water. Beat 2 minutes at medium speed; scrape bowl often. Spread dough in a greased 13 x 9 x 2 inch baking pan; set aside. In the saucepan, combine reserved cake mix with cooled, melted butter to make streusel topping. Mixture will be crumbly. Set aside. Spoon pie filling evenly over dough in pan. Sprinkle sugar and then streusel topping over filling. Bake immediately at 375 degrees for 30 minutes. If desired, frost with glaze.

Glaze:

Combine confectioners sugar, corn syrup and water. Drizzle over warm or cool coffee cake.

Blueberry pie filling may be substituted. Peach pie filling may be substituted except add 1/2 teaspoon cinnamon to the sugar before sprinkling over fruit.