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Fruit Swirl Coffee Cake

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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 18
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Let morning greet you with a delicious, fruity coffee cake. Apricot on Sunday, apple on Monday, blueberry on Tuesday--just think of the possibilities!
Updated Jul 14, 2011
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use a box of Betty Crocker™ Super Moist™ yellow cake mix instead of the white cake mix.
  • tip 2
    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.


Nutrition Facts are not available for this recipe
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