Amazingly Easy Layered Cherry Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A beautiful dessert that you would never know started with canned biscuits and pie filling. Adapted from Southern Living Ingredients:
1 (21 ounce) can cherry pie filling |
1 cup brown sugar, firmly packed |
2 tablespoons ground cinnamon |
4 (12 ounce) cans refrigerated buttermilk biscuits |
1/2-1 cup unsalted butter or 1/2-1 cup margarine, melted |
Directions:
1. Preheat oven to 375°F.
2. Spoon pie filling into a greased 10 tube pan and set aside.
3. Mix cinnamon with sugar and place in a shallow bowl; place melted butter in another shallow bowl (TIP: You might want to just melt half of the butter in the microwave and see if that is enough for you- then melt more if needed).
4. Squash flat each biscuit, then dip into first the butter, then dredge in the sugar mixture (you might not need all of the butter or the sugar mixture- save for another use or discard).
5. Arrange in flat layers over the pie filling.
6. Bake at 375 F for 30-35 minutes.
7. Let stand 10 minutes in pan upright, then invert onto a serving plate.
8. Cut into wedges to serve.
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