Easy Cherry-Almond Coffee Cake

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



Total Time






can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
cup cherry pie filling (from 21-oz can)
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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Sliced almonds can be substituted for the slivered almonds.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2g,
    • Trans Fat 2 1/2g),
  • Cholesterol 0mg;
  • Sodium 450mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 2g,
    • Sugars 24g),
  • Protein 3g;
Percent Daily Value*:
    • 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.