Cherry Crumb Coffee Cake

Moist tender Cherry Crumb Coffee Cake is made from a delicious scratch cake with canned pie filling and a scrumptious crumb topping! Not a fan of cherry…just change the pie filling…blueberry, apple, or mixed berry!

*As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, which means that I may make a commission from any purchases at no additional cost to you. Thank you for your support!

Every once in a while I run across a recipe that I know I’m going to try! Not the type that end up on your “dream about it board” on Pinterest. Nope, the REAL kind!  The gut grabber recipe that you KNOW you are going to make, and soon!

This Cherry Crumb Coffee Cake was one of “those” recipes.  Why was I drawn to it? First it involved cake and not just any cake, but “crumb” cake. One of my faves!  Second it had Cherries. Ummmm…Hello! Put those two elements together and WHAM! I’m all in!


Big slice of cherry crumb coffee cake with layers of delicious cherries on top of a moist cake.

I found the recipe for this cake on “Bunny’s Warm Oven”.

One awesome thing about this Easy Cherry Crumb Cake is you can make it any flavor you want simply by changing the pie filling. I loved the cherry! I also loved how easy this cake is to prepare. I think you’ll love it too!

How To Make Cherry Crumb Coffee Cake

In a bowl combine flour, sugar, salt, and baking powder.

TIP: Use a whisk to blend it well. It works better than a sifter! Cross my heart! It also breaks up any big lumps in the flour or sugar.

Cherry Crumb Cake dry ingredients in a mixing bowl.

Add in melted butter. (How could any recipe with that amount of “But-ta” be bad? Not possible!) 

Cherry Crumb Cake adding batter and melted butter

Mix till it becomes a nice crumbly mixture.

TIP: I started out using a fork and quickly threw that aside and dug into it with my hands. This was a lot easier and the texture turned out perfect! Once that is a mixed and crumbly, go wash your hands cause you’ve been crumbed!

Now…remove 1/2 a cup and set aside. This will be used as your crumb topping.

Crumb mixture for top of Cherry Crumb Coffee Cake.

Add eggs and milk, which you have masterfully blended together, into the bowl with the remaining crumb mixture. (We are baking “Masters” are we not? Thus, we Masterfully blend! Power of positive thinking!)

Cherry Crumb cake flour and eggs

Using a large whisk, blend this all together for your cake layer. The batter will have some lumps, this is okay! We love lumps…right! YES! We do! (Said the lumpy blogger on the other side of this screen!)

Cherry Crumb cake batter

In a 9 x 13 prepared pan pour in the cake batter. Spread it evenly over the bottom of the pan.

Open one can of pie filling. For this cake it was cherry but, it’s your choice. Go wild!

Using a spoon carefully dribble the cherry filling over the top of the cake batter on up past and across your tongue. (Okay, Okay…I may have snuck a little filling. You can’t blame a girl for trying!) It won’t cover every single inch but it will get close. (That could be because some didn’t make it that far!)

Cherry Crumb Cake with Cherries

I think even this looks good and it’s not cooked yet!

Grab the 1/2 cup reserved crumble and sprinkle it all over the top of the cake. When you are done it should look like the photo below.

It’s ready to pop into the oven at 325 degrees for 30-45 minutes. Mine took about 40. I checked it often though to make sure it didn’t burn or over cook. Bunny suggests starting to check around 35 minutes.

Cherry Crumb Cake topping

After 35- 40 minutes pull it out and allow it to cool for a few minutes before cutting and serving.

Cherry Crumb Cake baked to a golden brown in 9 x13 pans

Doesn’t that look good enough to eat! (It really was! I was an honorary member of the 3 piece club! I’m wearing my membership on my thighs! ugh!)

I sliced mine into nice sized squares. It came out of the pan nice and easy. It didn’t fall apart at all. Thank goodness! Sucking up crumbs can be a little embarrassing but, not beyond do-able!

Big slice of Cherry Crumb Coffee Cake.

This Cherry Crumble Coffee Cake is everything you want a “coffee cake” to be. It’s super moist. It’s slightly crumbly. It’s packed with wonderful fruit flavor and it’s not too sweet! It really is a beautiful blend of all the things you love about coffee cake. (Minus the coffee!)

I was able to whip this up in no time at all, and with the exception of the pie filling, all the other ingredients are usually in your pantry.

I’ll be honest and tell you that when I make it again…and I will…I’d add 1/2 a teaspoon almond extract to the batter. I think with the cherry topping it will just make it pop!

I think this would be amazing with blueberry pie filling and lemon zest in the batter! I could envision a cranberry with orange zest with a little cinnamon. YUM! The possibilities are endless!

I hope you give this wonderful coffee cake a try. Make one and invite a girlfriend over for a chat! Let the kiddo’s play while you have some “girl” time! Never underestimate the healing and re-energizing effects of girlfriend time! Just Do IT! 

Breakfast Pastry Recipes

As always…Thanks so much for stopping by and visiting with me today. The Printable recipe is below! Enjoy!

Norine's signature and photo









Yield: 12 square servings

Cherry Crumb Coffee Cake

Cherry Crumb Coffee Cake

A light moist Cherry Crumb Coffee Cake that is easy to throw together and has endless combinations by changing the pie filling.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup butter, melted
  • 1/2 cup milk
  • 3/4 cup sugar (if you prefer less use 1/2 cup)
  • 1/2 tsp salt
  • 2 eggs, slightly beaten
  • 1 can cherry pie filling or flavor of your choice.
  • (Optional 1/4 cup finely crushed nuts for the topping)


  1. Preheat oven to 325. Grease a 9 x 13 baking pan with shortening or bakers joy.
  2. Place flour, sugar, baking powder, salt and melted butter in a large mixing bowl, stir together with a fork until crumbly. If you have large clumps get your hands in there and break them apart.
  3. Take 1/2 cup of the crumbs out of the bowl. Set aside. If you're using nuts in the topping, add 1/4 cup of finely crushed nuts now, set aside.
  4. In a small bowl whisk the slightly beaten eggs and milk together, add milk mixture to the large bowl of crumbs and stir until incorporated. There will be small lumps in the batter.
  5. Pour the batter into your prepared 9 x 13 baking pan. Dribble the cherry pie filling over the cake. Sprinkle the reserved crumb topping over the pie filling. Bake at 325 degrees for 4-45 minutes. Start checking the cake at 35 minutes. Remove from oven, place on cooling rack.
  6. When cool, cut into squares and serve.

Nutrition Information:



Serving Size:

1 piece of cake

Amount Per Serving: Calories: 286 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 52mg Sodium: 274mg Carbohydrates: 44g Fiber: 1g Sugar: 13g Protein: 4g


  1. Kim White | 11th Nov 17

    Is it possible to use softened butter instead of the melted butter and use round cake pans ? I have been searching for years for the crumb cake recipe my grandmother used to make, and your recipients is the closest I’ve been able to find. I’ll also be omitting the pie filling. Wish me luck……Thank you

    • | 13th Nov 17

      Hi Kim
      I have to answer honestly and tell you I don’t know how this cake will turn out using soften butter instead of melted? I have never tried it. I’m also not sure how it will turn out not using any fruit filling. That is a huge part of this recipe. The round cake pans would be fine. I can only recommend you experiment with the changes and see if that comes close to your grandma’s crumb cake. I’ll be excited to hear how it works for you. Thanks for visiting. Have a GREAT week.
      Happy Nesting~

  2. Marika | 13th Feb 19

    Thank you for this wonderful recipe! Just what I was looking for, I did add the almond extract, great suggestion!

    • | 15th Feb 19

      Hi Marika!
      Thanks so much for stopping by and letting me know you liked this recipe. I love this one. It’s one of my very favorite treats!
      Hope you have a great weekend.
      Happy Nesting!

  3. Mary | 17th May 19

    You are a GEM indeed Norine, so nice to meet you 🙂 This recipe sounds awesome, can’t wait to bake it up , thank you and I look forward to more great recipes XXXXXXXXX

    • | 17th May 19

      Hi Mary!
      Thanks so much! It’s nice to meet you too and I’m excited that you want to make this Cherry Crumb Coffee Cake! It’s truly one of my very favorite recipes! My daughter and I both eat way too much of this when we make it! But that’s okay right? 😉
      Thanks for stopping by and visiting with me. I hope you have a GREAT weekend. Come back again and visit!
      Happy Nesting!

  4. Foodie Friday Link Party 91 - Back To My Southern Roots | 23rd May 19

    […] Cherry Crumb Coffee Cake from Norine’s Nest […]

  5. Sheryl | 16th Nov 19

    Hi Norine,
    The recipe sounds wonderful!
    I definitely want to make this for Thanksgiving.
    I would like to add more crumbs on top though.
    Can you help me with figuring that out?
    Thanks so much,

    • | 16th Nov 19

      Hi Sheryl!
      Yes I can help you out. Make the cake as it is written and remove the crumb as listed. Then in another bowl mix 1/2 cup of flour, 1/4 cup sugar, 1/2 teaspoon baking powder, 2 Tablespoons melted butter, mix until crumbly and add to the 1/2 cup of the crumb you already removed from the original cake. This is going to be the easiest way to do this. Any other way will mess with the bottom layer of the cake.

      Hope this helps. Enjoy this is a great recipe your guest will love! Thanks so much for stopping by!
      Happy Thanksgiving!

  6. Sheryl | 21st Nov 19

    Thanks so much Norine!
    I look forward to making your cherry crumb coffee cake…it looks amazing!
    Happy Thanksgiving!

    • | 21st Nov 19

      Hi Sheryl!

      You are welcome! I hope you enjoy it and have a wonderful Thanksgiving.

  7. Jaime | 6th Dec 19

    What a fantastic recipe I made this for thanksgiving just as stated and everyone loved it. I then made it for my team and added the almond extract as well as one with blueberry and lemon as suggested. WOW! The almond definetly elevated it and I didn’t think it was possible. Highly recommend doing it this way and the lemon blueberry was to die for. So so good. Thank you!

    • | 6th Dec 19

      Hi Jamie!
      I’m so happy to hear that you enjoyed this recipe! It’s one of my very favorite recipes. I agree…the almond extract takes this to a whole new level! Now I’m craving this…lol. Thanks for stopping by! I hope you have a wonderful Holiday season!
      Happy Nesting!

  8. Beth | 30th Dec 19

    This is delicious as the recipe is. To add just a little bit more of sweetness make a powdered sugar glaze and just drizzle it over the top. It is fantastic 🙂

    • | 6th Jan 20

      Hi Beth!
      Great idea to add a sweet glaze to this cake! A must try for me next time I make it! Happy New Year and thanks so much for stopping by and visiting.
      Happy Nesting!

Leave A Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.