Cherry Coffee Cake

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I’ve been making this cherry coffee cake for years when friends stop by for weekend brunch. It’s a dense, buttery sheet cake with a bright layer of cherry pie filling and a simple glaze that keeps everything homey and irresistible. If you like fruit-forward coffee cakes that don’t fussy with layers or streusel, this one delivers every time — and it’s great warmed with a cup of coffee or sliced for a busy morning. For another simple, fruit-studded tray cake idea try my take on a banana coffee cake for a different but equally comforting weekend treat.

Why you’ll love this dish

This cherry coffee cake is one of those recipes that looks impressive but is very forgiving. It uses pantry-stable cherry pie filling instead of fresh cherries, which means consistent results without extra prep. The dough is split so you get a sturdy bottom layer that holds the filling and little dollops on top that bake into golden, pillowy bites. Make it for holiday brunches, potlucks, school events, or an easy weekend dessert.

“Rich, buttery, and studded with cherries—this coffee cake disappeared faster than I could cut it.” — a regular at my brunch table

Reasons to choose this recipe:

• Fast to assemble: no rolling, laminating, or complicated layering.
• Crowd-pleaser: familiar flavors kids and adults both like.
• Budget-friendly: pantry staples + a single can of pie filling.
• Scalable: easy to double or halve for different pan sizes.

Step-by-step overview

Before you start: you’ll cream butter and sugar, add eggs and extracts, then fold in the dry ingredients to make a soft dough. Spread most of the dough into a greased 10×15-inch pan, dump the cherry pie filling over it, and dot with the reserved dough. Bake until golden, cool slightly, then whisk a quick powdered sugar glaze and drizzle over the top. Total hands-on time is about 20–30 minutes; baking is roughly 35–38 minutes.

What you’ll need

• 1 cup (2 sticks) unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs
• ½ teaspoon almond extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon salt
• 1½ teaspoons baking powder
• 1 (21 oz) can cherry pie filling
• ¾ cup powdered sugar
• 3 teaspoons milk

Ingredient notes and substitutions:

• Butter: Use unsalted and add a pinch more salt if using salted butter. Room temperature butter creams more easily.
• Almond extract: Optional but boosts the cherry flavor. Leave it out if you prefer vanilla-only.
• Cherry pie filling: Canned filling is fast and consistent; fresh cherries macerated with a bit of sugar and cornstarch can be used (see Variations).
• Milk in the glaze: Substitute cream or a dairy-free milk for a richer or vegan-friendly glaze.

I often reference other fruit coffee cakes for ideas; for a tangy twist, see this blueberry buckle coffee cake for inspiration on using fresh berries.

How to prepare it

1. Preheat your oven to 350°F. Grease a 10×15-inch baking pan with cooking spray and set it aside.
2. In a large bowl, cream the softened butter and granulated sugar with a hand mixer until the mixture is light and fluffy (about 2–3 minutes).
3. Add the eggs, almond extract, and vanilla. Beat until the mixture is smooth and well combined.
4. Stir in the flour, salt, and baking powder. Mix just until combined and no large streaks of flour remain. Don’t overmix.
5. Reserve 1 cup of the dough and set it aside. Press the remaining dough into an even layer in the prepared pan.
6. Spoon the cherry pie filling over the dough. Spread it gently to distribute evenly but don’t press it into the base.
7. Drop the reserved dough by spoonfuls over the cherries, spacing them to cover the filling as much as possible.
8. Bake for 35–38 minutes, or until the top is golden brown and a toothpick inserted into the dough (not the filling) comes out clean.
9. Let the cake cool in the pan until it’s warm but not hot.
10. Whisk the powdered sugar and milk together in a small bowl until smooth. Transfer to a makeshift pastry bag (a zip-top bag with a tiny corner snipped off works) and drizzle over the cooled cake.
11. Slice and serve. The cake is best slightly warm or at room temperature.

Best ways to enjoy it

Slice the cake into squares and serve on a simple dessert plate. Pair it with:

• Freshly brewed coffee or a milky latte for brunch.
• Whipped cream or vanilla ice cream for dessert.
• A side of Greek yogurt and toasted almonds for a brunch spread.

For a fruity pairing or alternative serving idea, check out this classic blueberry coffee cake to mix up your brunch menu.

Storage and reheating tips

Short-term: Store leftover coffee cake covered at room temperature for up to 48 hours. Because it contains eggs and butter, don’t leave it out longer than 2 hours in warm conditions.

Refrigeration: To keep it for 3–5 days, wrap tightly in plastic wrap or place in an airtight container and refrigerate. Bring to room temperature or warm gently before serving.

Freezing: Wrap tightly in plastic wrap and then foil, or place slices in a freezer-safe container. Freeze up to 2 months. Thaw in the refrigerator overnight, then warm in a 300°F oven for 10–12 minutes.

Reheating: Warm individual slices for 12–15 seconds in the microwave or 8–10 minutes in a 325°F oven until just warmed through. Avoid overheating to keep the cherries from drying out.

Pro chef tips

• Softened butter is key: If the butter is too cold you won’t cream it properly; too soft and it won’t trap air. Aim for a spreadable texture.
• Don’t overmix after adding flour: Overworking develops gluten and makes the cake tough.
• Reserve dough thoughtfully: When dotting the top, press lightly to create little peaks that brown nicely without sinking into the filling.
• Test for doneness in the dough, not in the filling: A toothpick into a dough area is the best indicator.
• Use a shallow pan: A 10×15-inch sheet gives the right thickness; a deeper pan will need longer baking time.

Creative twists

• Fresh cherry version: Substitute 4 cups pitted fresh cherries tossed with 2–3 tablespoons sugar and 2 teaspoons cornstarch. Use a bit less if cherries are very juicy.
• Other fillings: Swap cherry for apple pie filling, blueberry preserves, or canned mixed berry for different flavor profiles.
• Almond crunch: Sprinkle slivered almonds on top before baking for texture.
• Gluten-free: Use a 1:1 gluten-free flour blend and add an extra egg white for structure.
• Vegan option: Replace butter with vegan spread, use a flax-egg (1 tbsp ground flax + 3 tbsp water per egg), and a plant-based milk for the glaze.

FAQ

How long does it take from start to finish?

Hands-on assembly is about 20–30 minutes. Baking takes 35–38 minutes. Plan for cooling and glazing, so total time is roughly 1 hour.

Can I make this ahead of time for a party?

Yes. Bake the cake a day ahead. Store it covered at room temperature for up to 48 hours or refrigerate for up to 5 days. Add the glaze right before serving for the best presentation.

Can I use fresh cherries instead of canned pie filling?

Absolutely. Toss pitted cherries with a bit of sugar and cornstarch to thicken the juices, then use them in place of the pie filling. Expect slightly different moisture and flavor — fresh cherries are brighter and less sweet.

What’s the best way to tell when the cake is done?

Insert a toothpick into a doughy area (not straight into the fruit) — it should come out clean or with a few moist crumbs. The top should be golden brown and spring back lightly when touched.

Is it safe to leave this cake out overnight at room temperature?

Because it contains eggs and butter, avoid leaving it at room temperature for more than 2 hours in warm conditions. For overnight storage, wrap and refrigerate.

Conclusion

This straightforward cherry coffee cake balances buttery richness with bright cherry filling in a single-sheet format that’s perfect for feeding a crowd. For another classic style that layers fruit into a tender crumb, see this nostalgic version at Cherry Coffee Cake – Gift of Hospitality. If you’re curious about quicker, fruit-forward coffee cakes, The Kitchn’s 10-Minute Ground Cherry Coffee Cake offers a speedy approach. For a tart-sweet sour cherry spin, take inspiration from this Sour Cherry Coffee Cake to experiment with fresh or preserved sour cherries.