This is an easy and delicious coffeecake recipe that’s beautiful enough for company, but easy enough to make any day of the week. I have made it with both cherry and apple pie fillings, but any kind of pie filling will work: blueberry, blackberry, strawberry, peach, lemon, pineapple–even chocolate pie filling or pudding would work out in this great recipe.

I got this recipe from Janna Hopson when she brought it for breakfast one Sunday morning for our Sunday school class. I have made it several times since then and it’s always a crowd pleaser and never a disappointment. This recipe calls for only a few simple steps and you are rewarded with rich, spectacular flavor! Try it today. I’m sure you’ll want to add this to your recipe collection, too.

I’m not sure where Janna got the recipe but she gets the credit as the one who gave it to me.

This is a picture of the finished product.

A scrumptious breakfast coffeecake to satisfy the strongest sweet tooth.

Here’s what I did.

Mix 1 1/2 cups of the yellow cake mix, 2/3 cup water or milk and 2 eggs together. Pour into a 9×13″ baking dish that has been sprayed with cooking spray. This is a pretty juicy mixture–not like normal crusts.

Spoon the cherry pie filling over top of the cake batter.

Place remaining cake mix and butter in a small mixing bowl.

With a pastry blender, cut butter into cake mix until the pieces are small like peas.

Sprinkle streusel topping ingredients over top of cherry pie filling and bake. The recipe called for 25-30 minutes.  Mine was still soupy at that point. I had to bake it 50-55 minutes before it was cooked thoroughly.

Whisk powdered sugar and water together for icing. Start with 1 tbsp. first and mix until you can’t mix any more before adding any more liquid. The idea is to have a thick icing. Thin icings will dissolve into the cake and it won’t even look like you have a glaze on the cake.

Looks like someone has already helped themself to a piece!

Doesn’t this look yummy?

Here’s another view.

Here’s the recipe.

BREAKFAST COBBLER

(Recipe given to me by Janna Hopson, when we both attended Hillcrest Baptist Church, Cedar Hill, TX)

1 box yellow cake mix

2/3 cup water or milk

2 eggs

1 can pie filling (any fruit flavor will work – this recipe has cherry)

1/3 cup butter

1 cup powdered sugar

1 tbsp. water or milk

Stir 1 ½ cups cake mix into 2/3 cup milk and eggs. Spoon into a sprayed 9×13” pan and top with filling. Cut butter into remaining cake mix and sprinkle over filling. Bake at 350° for 25-30 minutes. Drizzle with a mixture of 1 cup powdered sugar and 1 tbsp. milk.

NOTE: For Apple pie filling, add 1 tsp. cinnamon to pie filling and sprinkle ½ cup chopped pecans over top of pie filling. Probably good for peach pie filling too.

Time for some serious eating!

So yummy!

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