Pie Filling Coffee Cake
My family’s recipe for Pie Filling Coffee cake has been lurking in my cookbook for decades and I’m finally ready to share. From my grandmas, mom, and aunts I’ve compiled dozens of coffee cake recipes (many of which I still need to share here). Coffee cake was a staple in our family. Neighbors would often stop by for afternoon coffee when the fieldwork paused during the heat of the day and there was always a coffee cake or pie ready to share.
Why Canned Pie Filling Deserves a 2nd Chance
This pie filling coffee cake—has been a longtime favorite, and I’ve put off sharing it because I’ve avoided canned pie filling like the plague. My avoidance was purely due to the chemical fake flavor I noticed in a can of cherry pie filling years ago when I tried to shortcut a cherry pie. Since then, I swore off canned pie filling completely. Forever. Or so I thought.
But recently I was craving this coffee cake so I started looking at ingredients labels. I was pleasantly surprised so I took a chance, and I took a chance and I’m so glad I did. It tastes like real fruit—bright, clean, and close to the homemade fillings I remember from my grandma’s kitchen. Brands have been quietly changing recipes on us (don’t even get me started on the recent Reese’s situation), so finding one that actually delivers feels like a huge win. This shortcut recipe tastes just as good as I remembered from all those years ago
Details on This Pie Filling Coffee Cake
This coffee cake comes from my aunt. We’re not particularly close, but some family recipes are too good to keep to yourself. It bakes up beautifully in a 10×15-inch jelly roll pan, filling it generously with no spillage (but you may be tempted to hold your breath as it puffs up while it bakes). The crumb is moist and rich thanks to the sour cream (or buttermilk), and the pockets of pie filling swirled throughout make every bite fruity and scrumptious. I made the cherry version with an almond glaze, and it’s pure perfection. I’m also itching to develop a lemon blueberry version (and let’s be honest – all the other fruits as well). I’ll update this post with photos and details once I do.
Tips for Making It
- Room-temperature ingredients help the batter cream nicely and bake evenly.
- The sour cream (or buttermilk) keeps this cake tender for days. It stays moist at room temperature for 2–3 days or longer in the fridge.
- Don’t skip the swirl step, but keep it gentle so the filling doesn’t completely mix into the batter.
- This makes a big pan—perfect for potlucks, brunches, or feeding a crowd. Cut into 24 squares or larger slabs depending on appetites and your guests’ sweet tooths.
- Other fillings I’m dying to try: apple or peach for fall, or strawberry, blueberry, raspberry, and blackberry for summer or spring. Lemon looks like an impossibility at this point but who knows.
Final Thoughts
This is a dessert from the 80s that brings me back to relaxing summer afternoons with the smell of coffee drifting through the house. As an adult – you can bet I enjoy that coffee with a slice! The cake is tender and the cherry with almond glaze brings it to a whole new level.
Have you made a pie filling coffee cake before? And do you have a favorite brand of canned pie filling you like best? I’d love to hear your take!
Happy baking!
Pie Filling Coffee Cake
Print Recipe
equipment (affiliate links
Ingredients
Cake
- 1 c. (226 g.) salted butter softened
- 1½ c. (300 g.) granulated sugar
- 4 large eggs
- 2 tsp. vanilla
- 3 c. (360 g.) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 2 tsp. baking powder
- ½ tsp. salt
- 1 c. (227 g.) sour cream or buttermilk
Topping
- 21 oz. can of cherry pie filling
Glaze
- 1 c. (130 g.) powdered sugar
- 1 tbsp. milk + more as needed
- ½ tsp. almond extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan well.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs and vanilla extract.1 c. (226 g.) salted butter1½ c. (300 g.) granulated sugar4 large eggs2 tsp. vanilla
- In a separate bowl, whisk together the flour, baking powder, and salt.3 c. (360 g.) unbleached all-purpose flour (RECOMMEND WEIGHING)2 tsp. baking powder½ tsp. salt
- Alternate adding the dry ingredients and sour cream (or buttermilk) to the creamed mixture, stirring just until combined. Do not overmix.1 c. (227 g.) sour cream
- Spread about ⅔ of the batter evenly into the prepared pan. Dollop the pie filling over the batter. Drop the remaining batter by spoonfuls on top. Gently swirl with a knife, leaving distinct pockets of fruit.21 oz. can of cherry pie filling
- Bake for 35–40 minutes until golden brown and a toothpick inserted near the edge comes out clean.
- Cool completely in the pan. Whisk glaze ingredients until smooth and drizzle over the cooled cake.1 c. (130 g.) powdered sugar1 tbsp. milk½ tsp. almond extract
Notes
- The sour cream keeps this cake incredibly moist for days.
- Room temperature ingredients give the best texture.
- Gentle swirling prevents the filling from completely mixing into the batter.
- Freezes well too!
- Try other pie filling flavors too!
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