Cherry-Brickle Coffee Cake | Midwest Living

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Cherry-Brickle Coffee Cake

Cherry-Brickle Coffee Cake

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  • Makes: 15 servings
  • Prep 15 mins
  • Bake 1 hr
  • Cool 30 mins

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A can of cherry pie filling and box of white cake mix speed prep time on this easy coffee cake. The recipe comes from a reader in Robinson, Illinois, home of the Heath bar. You'll use more than 2 cups of almond-brickle pieces in this cake.


  • 1 package 2-layer-size regular white cake mix
  • 2 7 1/2 - ounce package almond brickle pieces (about 2-2/3 cups total)
  • 1 21 - ounce can cherry pie filling
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter
  • 1/2 cup slivered almonds
  • 1 cup sifted powdered sugar
  • 4 -5 teaspoons water


  1. Prepare cake mix according to package directions, except stir in one package of the almond brickle pieces.
  2. Turn mixture into greased and floured 13x9x2-inch baking pan. Spoon pie filling over cake batter.
  3. In a mixing bowl, combine flour, brown sugar, and cinnamon; cut in butter until crumbly. Stir in almonds and remaining brickle pieces; sprinkle evenly over pie filling.
  4. Bake in a 350 degree F oven for 1 hour or until a toothpick inserted in center comes out clean. Cool for 30 minutes on wire rack.
  5. Combine powdered sugar and enough of the water for a drizzling consistency; spoon over cake. Serve warm or cool. Makes 15 servings.

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