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Fruit Swirl Coffee Cake

Let morning greet you with a delicious, fruity coffee cake. Apricot on Sunday, apple on Monday, blueberry on Tuesday--just think of the possibilities!

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( 16 Ratings)

16 Ratings

5 Stars 62%

4 Stars 12%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 7 )

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Prep Time 15 min
Total Time 1 hr 15 min
Servings 18

Ingredients

1: box Betty Crocker® SuperMoist® white cake mix

1/2: cup vegetable oil

1/4: cup water

1: teaspoon vanilla

2: eggs

1: can (21 oz) apricot pie filling

1/2: cup Betty Crocker® Rich & Creamy vanilla frosting

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour or spray bottom and sides of 15x10x1-inch pan. In large bowl, stir cake mix, oil, water, vanilla and eggs, using large spoon, until batter forms.
2 Set aside 3/4 cup batter; spread remaining batter evenly in pan. Spread pie filling over batter in pan. Drop remaining batter, 1 tablespoonful at a time, onto pie filling, spreading slightly.
3 Bake 32 to 36 minutes or until toothpick inserted near center of cake comes out clean. In microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted; stir. Drizzle over warm coffee cake. Cool 30 minutes. Serve warm or cool. Store loosely covered.

EXPERT TIPS

Expert Tips

You can use a box of Betty Crocker® SuperMoist® yellow cake mix instead of the white cake mix.

This easy fruit-filled coffee cake is ripe for any flavor of filling--take your pick. You could use apple, blueberry, cherry or peach pie filling, or try lemon curd for a luscious citrus twist.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 200mg; 200%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 0g 0% Sugars 23g 23% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 2/5/2013 1:21:51 PM REPORT ABUSE abornick said:

Rating:

I made this and substituted a 18 oz. jar of orange marmalade for the pie filling. Very yummy! 15x10 pan worked fine. I didn't have any pre-made frosting in the house so I just drizzled with a powder sugar glaze. I will make this again because it is so easy.

This reply was: Helpful Inspiring

Posted 9/28/2009 1:49:39 PM REPORT ABUSE dbachowski said:

Rating:

Excellent! Used cherry filling and it was delicious. Left off the glaze, and it was still plenty sweet. Used a 9x13 pan and turned out nice. Bottom layer of dough is difficult to spread with a spatula or spoon - best bet is to butter your fingers and spread it that way. Definitely making it again and again!

This reply was: Helpful Inspiring

Posted 6/11/2009 12:53:54 PM REPORT ABUSE painter3447 said:

Rating:

I made this for my tole chapter. Everyone loved it. Have also made for my family and they ask for more. Have used cherry and apple pie fillings. Both are great.

This reply was: Helpful Inspiring