This delicious coffee cake starts with a cake mix! It was featured in a March 2012 insert.
1 package (18-1/4 ounces) yellow cake mix, divided
1 cup all-purpose flour
1 envelope Fleischmann's® RapidRise Yeast
2/3 cup very warm water (120° to 130°F)
2 eggs, lightly beaten
2 cans (21 ounces each) cherry pie filling
1/3 cup cold butter OR margarine, cubed
Preheat oven to 350°F.
1/2 cup powdered sugar
1 tablespoon Karo® Light Corn Syrup
1 to 3 tablespoons water
Mix 2 cups cake mix, flour, undissolved yeast and water in a mixer bowl until well blended. Add eggs and beat 1 to 2 minutes at medium speed. Pour batter into a greased 13 x 9-inch baking pan. Gently spoon both cans of pie filling over top.
Place remaining cake mix in a small bowl. Cut in butter using a pastry blender or 2 forks until crumbly. Sprinkle over pie filling.
Bake for 40 to 50 minutes or until lightly browned. Cool 10 minutes on a wire rack. Combine powdered sugar, corn syrup and enough water to achieve desired consistency for the glaze. Drizzle over warm cake.