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Easy Cherry Crumb Cake (from mix)

    This is the easiest Crumb Cake you will ever make! I love recipes that I don’t have to buy special ingredients for or plan an afternoon making. Mix together, bake, and serve this amazing cherry cake.

    Also try Triple Layer Cherry Brownies or Strawberry Crumble Cookie Bars.

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    Quick Cherry Crumb Cake (from mix)

    This quick cherry crumble cake made from a cake mix is for the busy moms among us. Whip up this simple cake and make everyone happy.
    Total Time 45 minutes
    Course Cake
    Cuisine American
    Servings 12 pieces
    Calories 455 kcal


    For the cake

    • 1 package Yellow Cake mix 18 oz, or from scratch
    • 1 cup flour
    • 1 packet yeast
    • cup warm water
    • 2 eggs medium sized
    • 2 cans Cherry Pie filling 21 oz
    • ½ cup butter

    For the Sugar Glaze

    • 1 cup powered sugar
    • 3 teaspoons milk


    • Preheat the oven to 350° F (180° C).
    • Measure 2 cups of the cake mix and combine with the separate flour and yeast.
    • Add the water and stir. Now add the eggs and stir again. It will be a thick, sticky glob – just get it all blended together. Let it sit for 10 mins for the yeast to activate.
    • Use the back of a spatula to flatten the mix into the bottom of a greased 9×13" pan.
    • Open the 2 cans of cherry pie filling and add it on top of the cake batter to the pan.
    • In a separate bowl, combine the rest of the cake mix with the butter and mash with a fork. Use your fingers to combine until it forms a crumbly dough. Think about making biscuits – it is kinda like that.
    • Then sprinkle the butter-flour mixture evenly over the cherry filling and bake at 350° F for 40 – 45 minutes.
    • Let cool on a wire rack for a few minutes.
    • In the meantime make the glaze: Mix powdered sugar with the milk and stir until smooth.
      Drizzle over the warm cake and serve!


    Serving: 1piece | Calories: 455kcal | Carbohydrates: 88g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 404mg | Potassium: 155mg | Fiber: 2g | Sugar: 35g | Vitamin A: 480IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 2mg

    Nutrition information isn’t always accurate.

    Do you like this recipe?Share and mention @pintsizedbaker or tag #bypintsizedbaker!
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    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.

    40 thoughts on “Easy Cherry Crumb Cake (from mix)”

    1. Ooohhh your cobbler looks so yummy! I love simple recipes like this, especially using different fruits (and when I can get them in a can, I can make them all year round!). Thanks for sharing!

    2. Hi Karyn,

      Thanks so much for linking up to Creative Thursday this week. This looks so delicious and I can't wait to try it out. I have been on the lookout for more cherry recipes. I am now following you too.

      Hope to see you again next week. Have a wonderful weekend.


    3. This looks amazing! Awesome! I will have to try! I am a new follower please visit back and follow if you'd like. I also liked your facebook page!

      Warmest Regards,

    4. Hi Karyn,
      This is a great Cherry Cobbler, we would just love it. Your presentation is awesome! Hope you have a fabulous week end and thank you so much for sharing with Full Plate Thursday.
      Come Back Soon!
      Miz Helen

    5. All of the cherries were ripe on my tree in the backyard, so I was looking for an easy recipe with things I already have, this was perfect! It is in the oven right now, I can't wait to try it!

    6. What kind of yeast do you use? What size packet? Also, you say to use 1 package (18 oz) of yellow cake mix. All the cake mix at the store were 15 or 16 oz. So which is it? I made this over the weekend…and it was OK, but I think it would be better if I knew the specifics of what the recipe should be. thanks.

      1. One packet is 1/4 of an ounce or 2 1/4 tsp. Yes, the cake manufacturers have the quantities of the box mixes. Just use a box mix that you have. I don't know if reducing the yeast would change anything.

    7. I just made this with lemon cake mix and black and blueberry pie filling. I will let you know if it turns out after we eat it tonight!

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