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Cherry Crumb Coffee Cake

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A slice of cake with cherrys and crumbled sugar mixed in

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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!

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 40-45 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: 286Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 274mgCarbohydrates: 44gFiber: 1gSugar: 13gProtein: 4g

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Tuesday 17th of November 2020

I went to make this tonight, and when I went to add the pie filling I realized I had a can of tart cherries. Not cherry pie filling. I used it anyway. I didn’t use the juice, though maybe I should have. It was actually good! Go figure, lol

Wednesday 18th of November 2020

Hi Barb! That's a great tip for all the rest of us who may run into the same issue. I love this dessert and have lots of cherry I need to get busy. However, I love hearing that the tart cherries worked!

Happy Nesting and Happy Thanksgiving! Norine


Sunday 31st of May 2020

I have made this several times as it’s become a favorite with my family. Great recipe. (I wanted more crumble on top so I made 1/2 recipe of flour, sugar, bak powder, salt and melted butter) but this was only a personal preference. This recipe is excellent as written and everyone loves it!! Thank you Norine.

Tuesday 2nd of June 2020

Hi Barbara! Thank you SO much for stopping by and sharing with me! Isn't this a fun delicious recipe? I'm dying to make it with blueberry pie filling! I love that you added more crumb. Love that crumb! I'm going to try that myself. I hope you have a great week! Stop back again...soon! Happy Nesting! Norine

Barbara M

Friday 24th of April 2020

I made this cake today as I had all the ingredients on hand. I also added 1/2 teaspoon of almond extract as others had suggested. It came out soooo good! I especially like it because it has just the right amount of sweetness. Thank you for a winner!

Friday 24th of April 2020

Hi Barbara! You are so welcome! I love the addition of almond extract! Cherry and Almond just go together so well don't they? Thank you so much for stopping by and sharing with me today. I'm craving this cake all the sudden! lol I always think of this as a "girlfriend" cake. Where ya just want to sit and share a conversation and a piece with your favorite friend. Have a great day! ~Norine

Kristin Anderson

Friday 24th of April 2020

I assume you meant to write 4-5 minutes instead of 4-45. Mine turned out great! The only downside was that you could taste the egg's gooeyness.

Friday 24th of April 2020

Hi Kristin! I actually meant to write 40-45 minutes. I'm so sorry. Sometimes my fingers go faster than my brain and I skip things. I try really hard to proof read everything and catch my mistakes...but sometimes I miss some. Sorry about that. Hope you have a great weekend. Thanks so much for stopping by and sharing with me. Happy Nesting! ~Norine


Tuesday 21st of April 2020

Any substitute for egg

Wednesday 22nd of April 2020

Hi Rakhi! The issues with a substitute for eggs in this recipe is that the egg is a leveling agent. Generally you can substitute applesauce, bananas, or even vinegar and water in a recipe as a substitute for eggs in most recipes...but where it is an actual leveling agent in this recipe I'm just not sure how that would work for you. Sorry. I'm not much help. Thank you for stopping by though. ~Norine

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