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Easy Cherry-Almond Coffeecake

A piece of cake to make, but it doesn’t look it! Turn a can of cinnamon rolls into a festive brunch item or gift from the kitchen.

Easy Cherry Almond Coffee Cake

PREP TIME 10 Min
TOTAL TIME 50 Min
SERVINGS 6

1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls
    with icing
1 cup cherry pie filling (from 21-ounce can)
1 tablespoon slivered almonds

1. Heat oven to 375°F. Spray 9-inch round cake pan with cooking spray. Separate dough into 8 rolls. Cut each into 4 pieces; place rounded side down in pan. Spoon pie filling over dough. Sprinkle with almonds.

2. Bake 25 to 35 minutes or until deep golden brown. Cool in pan 3 minutes. Place wire rack upside down over pan; turn rack and pan over. Remove pan. Place heatproof plate upside down over coffee cake; turn over.

3. Remove cover from icing; microwave on High 3 to 7 seconds. Stir icing; drizzle desired amount over warm coffee cake. Cut into wedges; serve warm.

Expert Tips
Sliced almonds can be substituted for the slivered almonds.

Nutrition Information: 1 Serving (1 Serving)
Calories 250 (Calories from Fat 70), Total Fat 8g (Saturated Fat 2g, Trans Fat 2 1/2g), Cholesterol 0mg; Sodium 450mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 24g), Protein 3g

Percent Daily Value*: Vitamin A 0.00%; Vitamin C 0.00%; Calcium 0.00%; Iron 6.00%

Exchanges: 1 Starch; 2 Other Carbohydrate; 1 1/2 Fat

Carbohydrate Choices: 3

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of Betty Crocker/©2011 General Mills. Used with permission.