Fruit cheese coffee cake has layers of fuit pie filling and sweetened cheese, topped with a simple glaze. Beautiful and tasty.

Fruit Cheese Coffee Cake Recipe


Do you love Danish pastries and cake? Fruit Cheese Coffee Cake is a delightful mash-up of the two. This coffee cake is a snap to put together, using basic cake ingredients and canned pie filling for the fruit layer. Add a simple sweetened cream cheese layer, and you have an instant hit. It’s as yummy as it looks.

You may use any of the canned fruit fillings, such as cherry, blueberry, apple, etc. I prefer the “more fruit” varieties. You’ll love this treat for breakfast or as a light dessert.

Fruit Cheese Coffee Cake Recipe

1-1/2 cups sugar
1/2 cup (1 stick) margarine or butter, at room temperature
1/2 cup vegetable shortening
1-1/2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
4 large eggs
3 cups all-purpose flour

1 can (21 ounces) cherry, apricot or blueberry pie filling

Cheese Filling:
4 ounces cream cheese (half of a large block)
1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg, at room temperature

1 cup powdered sugar
1/4 teaspoon vanilla extract
1 to 2 Tablespoons milk

Preheat the oven to 350 degrees F (175 degrees C). Line jelly roll pan, 15 x 10 x 1 inches, with nonstick foil and grease with butter or butter-flavored vegetable spray.

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In a large bowl, using a hand mixer on low speed, beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs. Scrape sides down often until ingredients come together.

Increase to high speed on the mixer and beat an additional 3 minutes until smooth. Stir in flour by hand until incorporated. Do not overmix.

Reserve 1/3 of the batter and set aside.

Spread remaining 2/3 of the batter evenly in the bottom of the foil-lined baking pan. Evenly top batter with spoonfuls of canned cherry, apricot, or blueberry pie filling, and gently spread to cover.

For the cheese filling, combine cream cheese, sugar, and vanilla extract until smooth. Add egg and mix just until combined. Drop evenly by spoonfuls over fruit. There will be some gaps.

With a star tip, pipe reserved 1/3 of cake batter in a lattice pattern over the top of the fruit and cheese mixture. (Alternatively, you may drop remaining batter evenly over the top by the tablespoon.)

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Bake 35 to 40 minutes until lightly browned. At this point, you can pipe on glaze and serve warm, or let cool and then glaze.

For the glaze, mix powdered sugar, vanilla, and milk until smooth. Spoon into a ziptop bag, squeeze out the air, and seal. Snip a tiny bit from one of the bottom corners of the bag and drizzle glaze evenly over coffee cake.

Yield: 18 large servings; 32 small servings

Fruit Cheese Coffee Cake Recipe Photo ©2018 Peggy Filippone

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