Recipes Made with Cake Mixes
Cherry Brickle Coffee Cake
Yield: 15 servings
Ingredients
- 1 (18.25 ounce) box white cake mix*
- 2 (7 1/2 ounce) packages almond brickle pieces
- 1 (21 ounce) can cherry pie filling
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter
- 1/2 cup silvered almonds
- 1 cup confectioners' sugar, sifted
- 4 to 5 teaspoons water
Instructions
- Heat oven to 350 degrees F. Grease and flour a 13 x 9 x 2-inch baking pan.
- Prepare cake mix according to package directions, except stir in one package of the almond brickle pieces.
- Turn mixture into prepared pan.
- Spoon pie filling over cake batter.
- In a mixing bowl, combine flour, brown sugar and cinnamon; cut in butter until crumbly.
- Stir in almonds and remaining brickle pieces; sprinkle half of the mixture evenly over pie filling.
- Bake for 30 minutes.
- Top with remaining brickle mixture and bake for about 30 minutes more or until a wooden pick inserted in center comes out clean.
- Cool for 30 minutes on wire rack.
- Combine confectioners' sugar and enough of the water for a drizzling consistency; spoon over cake.
- Serve warm or cool.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.