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Cherry Crumb Cake

Presented by:
Lucky Leaf
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Easy to make cherry crumb cake turns breakfast into something special.

Recipe Prep Time
Prep Time
Recipe Cook Time
Cook Time
50 min
Recipe Ready Time
Ready In
Recipe Servings


1 18.25-ounce 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 21-ounce cans LUCKY LEAF® Regular or Premium Cherry Fruit Filling & Topping

1/3 cup cold butter, cubed

1 cup confectioners' sugar

1 Tablespoon light corn syrup

3 Tablespoons water


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 9x13-inch 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 crumb cake.


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