Cherry Danish Coffee Cake

Cherry Danish Coffee Cake: A sweet way to start your morning. Easily made with cake mix, cherry pie filling and a sweet, sugary glaze.

This Gal Cooks - Cherry Danish Coffee Cake #breakfast wmCherry Danish Coffee Cake

Do you ever have those days where you want sweets for breakfast rather than a savory breakfast of bacon, eggs, toast and hasbrowns? I sure do. Normally when I want a sweeter breakfast, I make pancakes or cinnamon roll breakfast cake (you can find a couple of those recipes at the bottom of this post.) Yesterday morning I wanted something sweet for breakfast. So I did what any foodie does and I turned to the internet to get ideas (ok, I also turn to my cookbooks but I was still in bed yesterday morning when I started brainstorming and my cookbooks were downstairs!) I found a recipe on Taste of Home that I used as the inspiration for my recipe. I pretty much followed the exact recipe but I used a different type of cake mix and I made my glaze differently. I hope you enjoy this sugary sweet recipe!

5.0 from 4 reviews
Recipe: Cherry Danish Coffee Cake
Prep time
Cook time
Total time
Recipe type: Breakfast, Dessert
Serves: 8
  • 1 box white cake mix
  • 1 21oz can cherry pie filling
  • 2 eggs, beaten
  • 1 C all purpose flour
  • 1 package dry active yeast
  • ⅔ C warm water (115 degrees)
  • ⅓ C cold butter, cubed
  • ¼ tsp vanilla extract
  • 1½ C confectioners sugar
  • 2-3 tbsp milk
  1. In the bowl of a stand up mixer, combine half of the cake mix, the flour, water and yeast. Beat with the flat attachment until smooth.
  2. Beat in the eggs until well blended.
  3. Pour the batter into a greased 2.5 qt casserole dish.
  4. Spread the cherry pie filling on top of the batter.
  5. In a mixing bowl, combine the remaining cake mix and ⅓ C butter until crumbly. I used a knife and my fingers to do this. Sprinkle on top of the cherry pie filling.
  6. Bake at 350 for 35-40 minutes or until the top is browned. After baking was complete, I turned on my broiler to get the top a little more brown.
  7. Cool on a wire rack for 10 minutes. Meanwhile, in a small sauce pan, melt the butter over low heat. Whisk in the milk, confectioners sugar and vanilla. Add more milk until desired consistency reached.
  8. Pour the glaze over the cake (I ended up not using all of the glaze.)


This Gal Cooks - Cherry Danish Coffee Cake #danish #breakfast wm

This Gal Cooks - Cherry Danish Coffee Cake


More sugary sweet breakfasts that you might enjoy:

White Chocolate Pancakes



Cinnamon Roll Breakfast Cake



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18 comments on “Cherry Danish Coffee Cake”

  1. This looks SO good! I could use a piece of this RIGHT NOW. ;)

  2. Looks delicious!

    Blue Eyed Beauty Blog

  3. Looks pretty delish! Happy Sunday!

  4. Yum! I’m drooling a little & i bought fresh strawberries from the farmer’s market this morning…Hmm…Thanks for sharing!!


  5. Yum! I love Danish!

  6. That looks delicious and I love that it uses a cake mix!!!

  7. Yum! Doctored up cake mixes are the best! Taste of Home is such a great magazine. I used to read those magazines from cover to cover when I was in college (before I had any need to cook).

    Can’t wait to check out your Cinnamon Roll Cake!

  8. Oh YUM! We are loving this Cherry Danish Coffee Cake! Have a great week! -The Six Sisters

  9. What I would give for a slice of this right now with my coffee! Yum!

  10. Wonderful cake! Mouthwatering photos.
    I’m not a breakfast girl but I’d looooooooooove a slice any time of day :)

  11. Oh my word! They all look amazing. Stomach is definitely rumbling now, I’ve bookmarked this page for future use!

  12. Mmmmm! Yes please. Pinned! Thanks so much for linking up to Two Cup Tuesday at Pint Sized Baker. I look forward to coming back on Monday Night!

  13. Pingback: Recipe: White Chocolate Blueberry Bars - This Gal Cooks

  14. All delicious recipes. Thanks so much. Have a wonderful Weekend!

  15. This cherry Danish Coffee Cake is the bomb! It sure is a hit with my boys.
    Thanks once again. Breakfast, dessert, anytime. Yum.

  16. it’s too late for an answer this morning (and i should have asked years ago, seeing as how i’ve made this cake a dozen times!) but i’ve always wondered – how much butter is supposed to be used for the glaze? step 7 says, “…melt the butter over low heat. whisk in the milk, confectioners sugar and vanilla.” but it doesn’t indicate how much butter? the 1/3 cup of butter that is listed in the ingredients all gets used in the topping.

    i’ve always just made this with a milk/confectioner’s sugar glaze, but i imagine the butter would add a depth to the flavor. please get back to me!

    thank you again for a wonderful recipe :o)

  17. Why add yeast? Won’t the cake rise on its own since your using a box mix? Thanks for your time.