Cherry Coffee Cake

This super easy recipe comes from Taste of Home 2007 Annual Cookbook and was submitted by Gail Buss.  I like Taste of Home not only because the recipes are tasty and easy but they are tried and perfected by home cooks.

Ingredients

Cake

1 (18 1/4 ounce) Yellow Cake Mix

1 C AP Flour

1 Package (1/4 Ounce) Active Dry Yeast

2/3 C Warm Water

2 Eggs, room temperature, slightly beaten

1 (21 ounce) Can Cherry Pie filling

1/3 C Cold Butter

Glaze

1 C Icing Sugar

1Tbls Corn Syrup

1 to 2 Tbls Water

Directions

In a large mixing bowl, combine 1 1/2 C dry cake mix, flour, yeast and water until smooth.  This was a very thick and I beat it to death to get it smooth.  Stir in eggs until blended.  Transfer to a 13 x 9 x 2 greased baking dish - smooth out across the bottom of the pan.  Carefully spoon the filling over top.

Place remaining cake mix in a bowl and cut in butter until crumbly.  Sprinkle over the filling.  

 

Bake at 350 degrees for 30 to 40 minutes or until lightly browned - i coked it about 33 minutes - i started to check it at about 28 minutes and watched it to make sure it didn't get too brown.  Cool on a wire rack in the pan.  I set in on the balcony and with the cold wind blowing it cooled down in about 10 minutes.  Combine glaze ingredients to desired consistency - drizzle over the cake - cut a serve.  

 Yields 12 - 16 servings...

An Easy Pineapple Upside Cake

I waffled back and forth between recipes for this cake and finally went "easy and delicious!!"  This recipe can be found on the Betty Crocker web site - a great place to find some super cooking ideas!  It is very simple and I think delicious - a moist tasty cake with fruit on top - can you beat that!  I only made a single change - and it was really a personal preference - but here goes...

Ingredients...

1/4 C Butter

1 C Packed Dark Brown Sugar

1 Can (20 Oz) Pineapple slices in juice, drained, reserve juice

1 Jar (6 oz) Maraschino cherries without stems - drained

1 Box Betty Crocker Supermoist yellow cake mix

 -  oil and eggs called for on box -

Directions....

1 - Preheat oven - 350 degrees.  In a 13 x 9 x2 pan, melt butter in oven.  Here is where I made a change - I sprayed the pan first with PAM - just a precaution I wanted to take.  Sprinkle brown sugar over melted butter.  Arrange pineapple slices on brown sugar.  Place cherries in centers and around the slices - press gently into the sugar/butter.

2 - Add enough water to reserved pineapple juice to make 1 cup.  Make cake batter as directed on box, substituting pineapple juice mixture for the water.  Pour batter over pineapple and cherries.

3 - Bake about 40 or so minutes - or until toothpick inserted in center comes out clean.  Immediately run a knife around the edges of pan to loosen cake.  I let mine sit in the pan for about 10 minutes then turned it out onto a serving platter leaving the pan on top for an additional 15 to 20 minutes... This lets the brown sugar drizzle over the cake - remove pan.  Cool for about 30 minutes.  Serve warm or cool.  Store covered in the refrigerator.

There you go an easy and tasty dessert - enjoy!!