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Musselman's® Cherry Crumb Cake

Ingredients:

  • 1 - 18.25oz. package yellow cake mix, divided
  • 1 cup all-purpose flour
  • 1 packet instant fast-rising yeast
  • 2/3 cup warm water
  • 2 eggs, lightly beaten
  • 2 - 21oz. cans Musselman’s cherry pie filling
  • 1/3 cup cold butter, cubed
  • 1 cup confectioners' sugar
  • 1 tablespoon light corn syrup
  • 3 tablespoons water

 

Instructions:

Preheat oven to 350°F.

In mixing bowl, mix 2 cups of cake mix, flour, yeast and water until well blended. Stir in eggs.

Transfer to a greased 9"x13" baking dish. Gently spoon both cans of pie filling over batter.

In a small bowl, place remaining cake mix; cut in butter until crumbly and sprinkle over filling.

Bake at 350°F for 40 to 50 minutes or until lightly browned. Cool on a wire rack.

Combine the confectioners' sugar, corn syrup and enough water to achieve desired consistency. Drizzle over warm coffee cake.

 

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