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This easy cherry coffee cake recipe is made using a Pillsbury hot roll mix. It has a cherry preserves filling, crunchy buttery topping, and is drizzled with a glazed powdered sugar frosting on top.

(Last Updated On: June 20, 2022)

A delightfully sweet yet crunchy cherry coffee cake recipe made with a hot roll mix from Pillsbury®. And it is so good! A cherry preserves filling is on the inside with a crunchy brown sugar topping mixture sprinkled on top of the cake before baking. A frosting glaze is drizzled over the top of the coffee cake after baking. Sweetness in every bite.

Cherry Coffee Cake Recipe with Pillsbury Mix

What’s in This Cherry Coffee Cake?

For the cherry coffee cake recipe, Pillsbury hot roll mix is used with basic ingredients of warm water that is mixed with yeast for rising, then sugar, butter, one egg, almond extract, and cherry preserves. You can use other fruit preserves if you prefer. The crumbly topping is a simple combination of brown sugar, cinnamon, and nutmeg mixture. And the basic glaze ingredients are powdered sugar and milk. Cherry coffee cake is a very easy and simple recipe to make.

🍰 Key Ingredients for Cherry Coffee Cake

Cherry Coffee Cake Mixture

  • 1 package of Pillsbury hot roll mix (includes yeast packet inside)
  • 1 cup of warm water (120 degrees to 130 degrees Fahrenheit) (for yeast packet)
  • 1/4 cup of sugar
  • 1/2 cup of butter (softened)
  • 1 egg
  • 1/4 teaspoon of almond extract
  • 1/2 cup of cherry preserves (can use other fruit preserves)

Crumble Topping

  • 1/3 cup of brown sugar (firmly packed)
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg

Glaze Frosting

  • 1 cup of powdered sugar
  • 1 to 2 tablespoons of milk
Ingredients for a cherry coffee cake recipe with Pillsbury mix.
Ingredients for a cherry coffee cake recipe with Pillsbury mix.

🍒 How to Make Cherry Coffee Cake (Step-by-Step Instructions with Detailed Photos)

Step 1. Prepare Pillsbury Hot Roll Mix

Soften the Butter

Put 1/2 cup of butter in a bowl that is safe for the microwave, then nuke it for about 10 to 20 seconds just until softened. Please keep an eye on the butter while it is in the microwave.

Soften one-half cup of butter in the microwave for about ten to twenty seconds. Please keep an eye on the butter while it is in the microwave.
Soften one-half cup of butter in the microwave for about ten to twenty seconds.

Combine the Pillsbury Hot Roll Mix, Softened Butter, and Sugar

In a medium-sized bowl, add the package of Pillsbury hot roll mix together with the softened butter and 1/4 cup of sugar.

In a medium-sized bowl, add the package of Pillsbury hot roll mix together with the softened butter and one-fourth cup of sugar.
The package of Pillsbury hot roll mix and the softened butter and sugar are in a bowl.

Mix it all up together until it forms a crumbly cake mixture. Do not blend so much that it is not crumbly.

Mix the package of Pillsbury hot roll mix and the softened butter and sugar.
Mix the package of Pillsbury hot roll mix and the softened butter and sugar.

Reserve One Third Cup of Crumble Cake Mixture

Scoop out 1/3 cup of the crumbly mixture we just made, and set aside for the topping we will use later.

Scoop out one-third cup of the crumbly mixture we just made and set it aside for the topping we will use later on the coffee cake.
Set aside one-third of the crumbly mixture for the topping to be used later.

Step 2. Prepare the Yeast

Pour the yeast that is inside the box of Pillsbury hot roll mix into a bowl together with 1 cup of very warm water. Stir to let the yeast dissolve into the water.

Note: The temperature of the warm water should be between 120 degrees to 130 degrees Fahrenheit. We did 125 degrees for the warm water temperature and that worked well for us.

Pour the yeast that is inside the box of Pillsbury hot roll mix into a bowl with one cup of very warm water -  between one hundred and twenty degrees Fahrenheit to one hundred and thirty degrees Fahrenheit. Stir.
Mix the yeast (inside the box of Pillsbury hot roll mix) and one cup of warm water.

Mix Yeast and Egg with Crumble Mixture

In a medium-sized bowl, immediately add the yeast mixture and 1 egg together with the crumbly mixture.

The yeast mixture and one egg are immediately added to the crumbly mixture.
The yeast mixture and one egg are added to the crumbly mixture.

Mix the yeast mixture and egg thoroughly together with the crumbly mixture until blended well into a smooth coffee cake-like batter.

Mix the yeast mixture, egg, and crumbly mixture until blended well into a smooth cake-like batter.
Mix the yeast mixture, egg, and crumbly mixture until blended well into a smooth cake-like batter.

Step 3. Prepare Baking Dish

Grease the bottom part of a 9×13-inch baking dish with cooking spray. Then pour the coffee cake batter mixture evenly into the baking dish.

Grease the bottom of a nine-by-thirteen-inch baking dish with cooking spray. Pour the coffee cake batter into the baking dish.
Grease the bottom of a nine-by-thirteen-inch baking dish with cooking spray and pour the coffee cake batter into the baking dish.

Step 4. Mix Almond Extract and Cherry Preserves

In a small bowl, add the cherry preserves together with the almond extract. Then spoon it over the coffee cake batter swirling slightly in the baking dish.

Mix the cherry preserves and almond extract. Then swirl it in the coffee cake batter.
Mix the cherry preserves and almond extract. Then swirl it in the coffee cake batter.

Step 5. Let the Coffee Cake Batter Rise

Loosely cover the baking dish with some plastic wrap and/or a towel, then let it sit in a warm place. The warm place should be 80 to 85 degrees Fahrenheit until the coffee cake batter rises double in size. This will take about 75 minutes.

Tip: Turn your oven on at the lowest temperature. Ours is 170 degrees Fahrenheit. Then wait about 1 to 2 minutes while the oven heats up, but it doesn’t need to heat up to 170 degrees. Then after 1 to 2 minutes, turn the oven off. Wait about 1 minute, then test the temperature at 80 – 85 degrees Fahrenheit. Put the covered baking dish in the oven until the coffee cake batter has doubled in size. The coffee cake batter may not completely double in size, but close to it.

Wrap the baking dish with plastic wrap and put it in a warm place to rise.
Wrap the baking dish with plastic wrap and put it in a warm place to rise.

Step 6. Prepare Crumble Topping

While the coffee cake batter is rising in a warm place, in a medium-sized bowl, add the 1/3 cup of the reserved crumbly mixture we saved earlier together with 1/3 cup of brown sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.

In a medium-sized bowl, add one-third cup of the reserved crumbly mixture we saved earlier with one-third cup of brown sugar, one-half teaspoon of cinnamon, and one-fourth teaspoon of nutmeg.
The crumbly mixture we saved earlier, brown sugar, cinnamon, and nutmeg are added to a bowl.

Stir the ingredients until it becomes a crumbly mixture that will be used for the topping on the coffee cake batter later. Do not mix too much so that it isn’t crumbly anymore.

Mix the ingredients until it becomes a crumbly mixture.
A mixed crumbly mixture in a bowl.

Step 7. Spread Crumble Topping Over the Coffee Cake Batter

After the coffee cake batter has been in a warm place for about 75 minutes, unwrap it. Then, sprinkle the crumble topping over the top of the coffee cake batter.

Sprinkle the crumble topping over the top of the coffee cake batter.
Sprinkle the crumble topping over the top of the coffee cake batter.

Step 8. Preheat Oven then Bake Cherry Coffee Cake

Preheat the oven to 350 degrees Fahrenheit. Put the baking dish in the oven and bake at 350 degrees Fahrenheit for 25 to 30 minutes until golden brown. Above 3500 feet, bake at 375 degrees Fahrenheit for 25 to 35 minutes. Do the toothpick test – a toothpick inserted into the center of the cherry coffee cake should come out clean when done.

Cherry Coffee Cake Recipe baked at three hundred and fifty degrees for twenty-five to thirty minutes.
Bake at three hundred and fifty degrees Fahrenheit for twenty-five to thirty minutes.

Step 9. Glaze Frosting

In the meantime, while the cherry coffee cake is baking in the oven, add 1 cup of powdered sugar together with 1 to 2 tablespoons of milk. Stir the powdered sugar and milk until nice and smooth. It should drizzle off of the spoon or spatula when you lift the spoon or spatula.

Tip: Start with one tablespoon of milk and stir the milk and powdered sugar and test to see if the glaze frosting drizzles off of the utensil you are using. If it doesn’t have a nice drizzle to it, slowly add the other tablespoon until it does.

Glaze frosting made with one cup of powdered sugar and one to two tablespoons of milk.
Glaze frosting is made with one cup of powdered sugar and one to two tablespoons of milk.

Step 10. Drizzle Frosting on the Baked Cherry Coffee Cake

After the cherry coffee cake is done baking in the oven, take it out of the oven, then drizzle the glaze frosting across the top of it. This cherry coffee cake tastes great warm from the oven or after it has cooled.

Drizzle the glaze frosting across the top of the baked cherry coffee cake.
Drizzle the glaze frosting over the top of the baked cherry coffee cake.

❓ FAQs for Cherry Coffee Cake

Does Coffee Cake Taste Like Coffee?

Usually, in America, coffee cake has no coffee in it or tastes like coffee. However, you can find some coffee cake recipes that have cold coffee or instant coffee granules (dissolved in boiling water) added to the recipe and even in the topping and frosting. This then would make the cake and glazed frosting a coffee-flavored cake.

Cherry coffee cake after baking in the oven and glaze frosting on top.
Cherry coffee cake after baking in the oven and glaze frosting on top.

Why is Coffee Cake Called Coffee Cake?

Coffee cake is called coffee cake because it is meant to be served alongside a cup of coffee.

Coffee cake got its name many centuries ago when folks would gather around in the morning, afternoon, or evening with family and friends, and serve some sort of sweet cake and drink a hot cup of coffee with it while visiting, hence coffee cake.

Close up of cherry coffee cake recipe with Pillsbury mix.
Close up of the baked cherry coffee cake.

💡 Final Thoughts

This cherry coffee cake is so delicious. It’s easy to make with just a few steps. You can change out the cherry preserves and use other choices of fruit in the mix.

A piece of cherry coffee cake on a plate.
A piece of cherry coffee cake on a plate.

✨ More Recipes You Will Love

For more delicious dessert recipes try these:

  • Mississippi mud pie – loaded with chocolate and more chocolate. Just can’t get enough chocolate, right? Yum!
  • Ranger cookies – the best cookies with rolled oats, raisins, and rice crispies. These cookies are soft and chewy and so good!
Cherry Coffee Cake Recipe with Pillsbury Mix

Cherry Coffee Cake Recipe with Pillsbury Mix

Flo
This easy cherry coffee cake recipe is made using a Pillsbury hot roll mix. It has a cherry preserves filling, crunchy buttery topping, and is drizzled with a glazed powdered sugar frosting on top.
4.67 from 6 votes
Cost $12
Prep Time 15 mins
Cook Time 30 mins
Rising Time 1 hr
Total Time 1 hr 45 mins
Course: Dessert
Cuisine: American, Danish, German
Servings 15

Equipment

Ingredients
  

Cherry Coffee Cake Mixture

  • 1 pkg Pillsbury hot roll mix (includes yeast packet inside)
  • 1/4 cup sugar
  • 1/2 cup butter (softened)
  • 1 cup warm water to use with yeast packet (120 degrees to 130 degrees Fahrenheit)
  • 1 egg
  • 1/4 tsp almond extract
  • 1/2 cup cherry preserves (or other fruit preserves)

Crumble Topping

  • 1/3 cup light brown sugar (firmly packed)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/3 cup of the crumbly mixture (set aside from step 3 below)

Glaze Frosting

Instructions
 

Cherry Coffee Cake Mixture

  • Soften the butter in the microwave for about 20 seconds just until softened. Use a microwave bowl. Keep an eye on the butter while it is in the microwave.
  • In a medium-sized bowl, mix the package of Pillsbury hot roll mix with the softened butter and sugar until it forms a crumbly mixture. Do not overmix.
  • Scoop out 1/3 cup of the crumbly mixture (from step 2) and set aside for the topping later.
  • Put the yeast (from the Pillsbury hot roll mix box) and the warm water in a small bowl. Stir. The temperature of the warm water should be between 120 degrees to 130 degrees Fahrenheit.
  • Immediately add the yeast mixture and 1 egg together in the bowl with the crumbly mixture. Mix thoroughly until blended into a smooth cake-like batter.
  • Grease the bottom part of a 9×13-inch baking dish with cooking spray. Pour the coffee cake batter mixture into the baking dish.
  • In a small bowl, mix the cherry preserves and the almond extract. Spoon it over the coffee cake batter swirling slightly in the baking dish.
  • Loosely cover the baking dish with plastic wrap and or a towel. Let it sit in a warm place – 80 degrees to 85 degrees Fahrenheit – until it rises double in size, about 75 minutes.

Crumble Topping

  • While the coffee cake batter is rising, mix the 1/3 cup of the reserved crumbly mixture we saved with the brown sugar, cinnamon, and nutmeg until crumbly. Do not overmix.
  • After 75 minutes of sitting in a warm place for the coffee cake batter to rise, unwrap the baking dish. Then, sprinkle the crumble topping over the top of it.
  • Preheat the oven to 350 degrees Fahrenheit. Put the baking dish in the oven and bake for 25 to 30 minutes until golden brown. A toothpick inserted into the center of the cherry coffee cake should come out clean when done.

Glaze Frosting

  • While the cherry coffee cake is in the oven, slowly add the milk to the powdered sugar until nice and smooth and it drizzles off of the spoon when you lift it up.
  • After the cherry coffee cake is done baking, remove it from the oven and drizzle the glaze frosting across the top of it while the cake is still hot.

Recipe Notes

  • Turn the oven on at the lowest temperature, wait a minute, then turn the oven off. Test the temperature at 80 – 85 degrees Fahrenheit and put the covered baking dish in the oven until you noticed that the coffee cake batter has doubled in size. The coffee cake batter may not completely double in size, but close to it.
  • Above 3500 feet, bake at 375 degrees Fahrenheit for 25 to 35 minutes.
  • This cherry coffee cake tastes great warm or after it has cooled.
     
Keyword cake, cherry coffee cake, coffee cake, streusel coffee cake
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