Fruit Filled Coffee Cake

peach coffee cake

I grew up with Bisquick as a staple in the house.  We used it for making pancakes, dumplings, and crumb cake.  Bisquick is a great product to keep on your shelf as it has many uses.  This fruit filled coffee cake is delicious and uses Bisquick.  As you can see it is a simple recipe that can be made using ingredients you likely have on you pantry shelf.  Feel free to substitute whatever fruit you favor.  I love this cake served right out of the oven.


Coffee Cake

  • 4 cups Original Bisquick® mix
  • 1/2 cup granulated sugar
  • 1/4 cup butter or margarine, melted
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 3 eggs
  • 1/2 can cherry pie filling AND 1/2 can peach pie filling


  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk


  • Heat oven to 350°F.
  • Grease bottom and sides of 1 (15 x 10 x 1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
  • In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.
  • Spread two-thirds of the batter (about 2 1/2 cups) in 15 x 10-inch pan or one-third of the batter (about 1 1/4 cups) in each square pan.
  • Spread cherry pie filling in one pan and peach pie filling in the other (filling may not cover batter completely).
  • Drop remaining batter by tablespoonfuls onto pie filling.
  • Bake 20 to 25 minutes or until light brown.
  • Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle.
  • Drizzle glaze over warm coffee cake. Serve warm or cool.
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