A delicious, 'cake-mix' easy, yeast-flavored cherry 'strudel' coffeecake.

Cherry Strudel Cake

1 (18.25-ounce) package yellow cake mix

1 (1/4-ounce) package active dry yeast

1 cup all-purpose flour

2 large eggs

2/3 cup warm water

1 (21-ounce) can cherry pie filling

1/3 cup butter, softened

 

Glaze:

2 cups powdered sugar

1/3 cup butter, softened

3 to 4 tablespoons hot water

1/2 teaspoon almond flavoring

1. Preheat oven to 375°F (190°C). Grease and flour a 13 x 9 x 2-inch baking pan; set aside.
2. Measure out 1 1/2 cups of cake mix (reserve remaining mix for later) and combine with yeast, flour, eggs and water. Spread in prepared baking pan. Spread cherry pie filling over dough evenly.
3. Combine remaining dry cake mix with butter until crumbly. Sprinkle over pie filling.
4. Bake for 30 to 35 minutes. Allow to cool and drizzle with the glaze.
5. For Glaze: Combine all ingredients in bowl, mixing well.
6. Drizzle over baked cake.

Makes 12 servings.