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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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour one 15 1/2x 10 1/2 inch jelly roll pan.

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  • Mix sour cream, water and eggs. Stir in cake mix until moistened. You will notice the batter will be lumpy. Spread into pan. Drop pie filling by large spoonfuls onto batter.

  • Bake at 350 degrees F (175 degrees C) for 25 minutes or until cake tests done. Sprinkle cake with almonds and drizzle with glaze.

  • To Make Glaze: Mix confectioner's sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over still warm cake.

Nutrition Facts

185 calories; 5.5 g total fat; 28 mg cholesterol; 160 mg sodium. 31.7 g carbohydrates; 2.4 g protein; Full Nutrition

Reviews (82)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/21/2012
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. Read More
(50)

Most helpful critical review

Rating: 2 stars
05/17/2003
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 Read More
(12)
92 Ratings
  • 5 star values: 45
  • 4 star values: 29
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
06/21/2012
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. Read More
(50)
Rating: 5 stars
06/21/2012
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. Read More
(50)
Rating: 5 stars
01/16/2008
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 Read More
(43)
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Rating: 5 stars
08/23/2005
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! Read More
(30)
Rating: 5 stars
12/29/2005
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. Read More
(26)
Rating: 5 stars
02/18/2007
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. Read More
(18)
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Rating: 4 stars
12/19/2008
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. Read More
(13)
Rating: 2 stars
05/16/2003
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 Read More
(12)
Rating: 5 stars
01/21/2003
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! Read More
(12)
Rating: 5 stars
01/18/2006
I've made this cake and it is one of my favorites. I've used apple peach and cherry pie filling. This cake is so easy to make. I've given the recipe to many friends as well as family members out of state to try. Everyone loves it. This recipe can be made even by novice cooks. It deserves a 5 star rating. Read More
(11)