Easy Cherry-Almond Coffee Cake

A piece of cake to make, but it doesn’t look it! Turn a can of cinnamon rolls into a festive brunch item or gift from the kitchen.

  • Prep Time 10 min
  • Total Time 50 min
  • Servings 6

Ingredients

1
can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing
1
cup cherry pie filling (from 21-oz can)
1
tablespoon slivered almonds

  • 1 Heat oven to 375°F. Spray 9-inch round cake pan with cooking spray. Separate dough into 8 rolls. Cut each into 4 pieces; place rounded side down in pan. Spoon pie filling over dough. Sprinkle with almonds.
  • 2 Bake 25 to 35 minutes or until deep golden brown. Cool in pan 3 minutes. Place wire rack upside down over pan; turn rack and pan over. Remove pan. Place heatproof plate upside down over coffee cake; turn over.
  • 3 Remove cover from icing; microwave on High 3 to 7 seconds. Stir icing; drizzle desired amount over warm coffee cake. Cut into wedges; serve warm.

Expert Tips

Sliced almonds can be substituted for the slivered almonds.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
0mg
0%;
Sodium
450mg
450%;
Total Carbohydrate
43g
43%
(Dietary Fiber
2g
2%
  Sugars
24g
24%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.