Cherry-chocolate Coffee Cake

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1 package (26.5 ounces) cinnamon streusel coffee cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 eggs

1 cup semi-sweet chocolate morsels, divided

1 can (21 ounces) cherry pie filling

1/2 cup pecan halves, coarsely chopped


1. Preheat oven to 350°F. Spray bottom only of Rectangular Baker with nonstick cooking spray. Set aside streusel topping and glaze packets. Combine cake mix, water, oil and eggs in Stainless (4-qt.) Mixing Bowl; mix according to package directions. Gently stir in 1/2 cup chocolate morsels with Small Mix 'N Scraper®. Spread batter evenly in baker.

2. Drain cherry pie filling in small Mesh Colander, shaking out excess glaze. (Do not rinse cherries.) Spoon cherries evenly over batter. Coarsely chop pecans using Food Chopper. Combine pecans, remaining 1/2 cup chocolate morsels and streusel topping in Small Batter Bowl; sprinkle over cherries.

3. Bake 41-43 minutes or until wooden pick inserted in center comes out clean. Remove from oven to Stackable Cooling Rack; cool 1 hour.

4. Prepare glaze packet according to package directions. Drizzle glaze over slightly warm cake. Cut cake into squares; serve using Mini-Serving Spatula.

Bon Appetit!

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