This recipe comes from a 1994 issue of Southern Living. When I first made it, it immediately became a family favorite. Since President's Day is here, I thought it would be a good choice. It's a great coffee cake to have anytime.
1 (18.25-ounce) package yellow cake mix, divided
1 cup flour
1 package yeast
2/3 cup warm water (120-130 degrees)
1 can cherry pie filling (or any other fruit filling)
1/3 cup butter
Combine 1 & 1/2 cups cake mix, flour, and yeast in a bowl; add warm water, stirring until smooth. Stir in eggs.
Spoon batter into a greased 13 x 9 x 2-inch pan. (I actually used two pans, an 8" square & a deep dish pie pan.) Spoon pie filling evenly over batter; set aside. Cut butter into remaining cake mix with pastry blender or fork until mixture is crumbly. Sprinkle over pie filling.
Bake at 350 degrees for 25-30 minutes. Cool in pan on wire rack. Drizzle with Glaze, and cut into squares.
Makes 15-18 servings.
1 cup powdered sugar
1 T. light corn syrup
1 T. water ( may need a little more)
Combine all ingredients; drizzle over cake.