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Cherry Almond Coffee Cake

Cherry Almond Coffee Cake

Recipe shared by:Duncan Hines

Cherry Almond Coffee Cake is deliciously moist and simple to make, too.

  • Hands-on Time: 15 Minutes
  • Total Time: 45 Minutes
  • Servings: Makes 1 cake
  • Difficulty: EASY


  • 1 box Signature French Vanilla or White Cake Mix
  • 1 cup sour cream
  • 1/4 cup water
  • 3 eggs
  • 1 can Comstock or WIlderness Cherry Fruit Filling
  • sliced almonds, to taste
  • 1 1/2 cups powdered sugar (for glaze)
  • 2 tbsp milk

Baking Instructions

  • Preheat oven to 350° F. Grease and flour a 9” x 13” pan.
  • Mix together sour cream, water, and eggs in large bowl. Stir in cake mix until moistened. The batter will be lumpy. Turn batter into prepared pan and drop fruit filling in large spoonfuls onto batter.
  • Bake for 25 minutes or until cake is golden brown.
  • Sprinkle cake with sliced almonds.
  • Glaze: Mix 1 1/2 cups of powdered sugar, 2 tablespoons milk, and a dash of vegetable oil. Stir until mixture is smooth (add a few more drops of milk if necessary). Drizzle over warm cake.

Tips & Inspirations

For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Use an egg slicer to quickly slice strawberries. Freshly sliced strawberries are the perfect topping to Angel Food cake!

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Variety is the spice of life, so try different toppings on your cakes. We used spice cake with dulce de leche, fig preserves, powdered sugar, marmalade and ginger preserve, apricot jelly and honey.

Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

By cooking in sheets the layers you can create simple and professional result. Eating a cake prepared in this way provides a moist multi layered experience allowing for many opportunities for creative flavor changes.
Try making a cake with two or three compatible layers for greater variety.

For additional texture, fold in 1/2 cup chopped walnuts to prepared cake batter before pouring into pan.

Use a non-flexible thin knife when cutting cake around curved stencils for a professional look.

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