Fruit Filled Coffee Cake
- Number of Servings: 16
Ingredients
1 box Butter Cake Mix1/2 Cup Reduced Fat Sour Cream1 Large Egg1/4 Cup Water1/3-1/2 cup Diet Gingerale 1 Tsp Ground Cinnamon1 Tsp Butter Extract1/2 Tsp Almond Extract1 Can light Cherry Pie Filling1/4 Cup Slivered Almonds1/3 Cup Powdered Sugar1-1 1/2 tbsp milk
1. Preheat oven to 350'F
2. In a bowl combine the first 8 ingredients. Mix together well
3. Pour into a greased 13x9 inch baking pan or two 8x8 inch pans.
4. Pour the cherry pie filling on top of the batter inch from the edges. Bake for 35-40 minutes or until center is completely cooked through and edges are light brown. ( you might need to cover the cake lightly with foil if you are making the 13x9 to prevent the edges from burning.
5. When cooked let cool for ten minutes. Top with slivered almonds and let cool for additional 10 minutes.
6. Ina small mixing bowl combine milk and powered sugar and drizzle over cake. (this part may be omitted for less calories)
7. Serve warm or cool with 2 tbsp of cool whip or ice cream
Number of Servings: 16
Recipe submitted by SparkPeople user SHOEGAL182.
2. In a bowl combine the first 8 ingredients. Mix together well
3. Pour into a greased 13x9 inch baking pan or two 8x8 inch pans.
4. Pour the cherry pie filling on top of the batter inch from the edges. Bake for 35-40 minutes or until center is completely cooked through and edges are light brown. ( you might need to cover the cake lightly with foil if you are making the 13x9 to prevent the edges from burning.
5. When cooked let cool for ten minutes. Top with slivered almonds and let cool for additional 10 minutes.
6. Ina small mixing bowl combine milk and powered sugar and drizzle over cake. (this part may be omitted for less calories)
7. Serve warm or cool with 2 tbsp of cool whip or ice cream
Number of Servings: 16
Recipe submitted by SparkPeople user SHOEGAL182.
Nutritional Info Amount Per Serving
- Calories: 171.7
- Total Fat: 4.8 g
- Cholesterol: 16.6 mg
- Sodium: 227.0 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 0.6 g
- Protein: 2.4 g
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