Easy Bisquick cherry coffee cake is quick and easy to make. Using bisquick mix, cherry pie filling, and other ingredients you more than likely already have on hand, your family will feel loved with this splurge-worthy coffee cake!

Cherry Bisquik Coffee Cake

This easy cherry coffee cake made with canned cherry pie filling and Bisquick could not be easier to make or more delicious!  My son loves it so much he requests it for his birthday.  Drizzled with a simple icing made with powdered sugar and milk, this recipe for spoiling the family on the weekend. If I'm feeling extra energetic, I'll whip up some scrambled eggs and bacon to serve with our delish coffee cake!    

I found the original recipe made too much for our family of four so I halved it and freeze half of the cherries for another round of easy coffee cake!  

*Pro Tip!  Freezing the cherries do make them more watery than fresh out of the can.  To combat this, stir in 1 tablespoon of cornstarch into the dethawed cherry filling prior to adding to the coffee cake.  This will help thicken all that delicious filling back up! 

Ingredients for Cherry Coffee Cake: 

  • 2 cups Bisquick baking mix
  • 1/4 cup white sugar
  • 2 tablespoons melted butter
  • 1/4 milk
  • 1 teaspoon vanilla extract
  • 2 eggs (1 egg and 1 egg white) *If doubling recipe to use the whole can, use 3 whole eggs here) 
  • 1/2 can of a 21 ounce can of cherry pie filling 

Ingredients for Glaze: 

  • 1/2 cup powdered sugar
  • splash of milk

Make It: 

  • Preheat oven to 350°
  • Spray a 9x9 pan with pam or grease with butter or crisco
  • Whisk together Bisquick and sugar in a large mixing bowl
  • Whisk together eggs, milk, vanilla, and melted butter
  • Pour wet mixture into dry and stir gently with silicone or rubber spatula until just combined - the mixture will be thick! 
  • Scoop about 2/3 of the mixture into the 9x9 pan and use spatula to even out along the bottom
  • Spread the cherry mixture on top
  • Add the rest of the Bisquick mixture to the top in little spoonfuls (it will not be enough to cover, you're just making dots around the top) 
  • Bake for 20-25 minutes or until top is browned and middle is done 
  • While the cherry coffee cake cools, whisk or stir with spoon the powdered sugar and milk - you can make this as thick or thin as you'd like by adding less or more milk!  Start with very little milk and continue to add for desired consistency
  • Drizzle over semi-cooled coffee cake and enjoy!! 


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