Cherry-Pecan Ring

Prep Time: 15 Minutes
Cook Time:
Total Time: 50 Minutes
Servings: 10
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Need a coffee cake with a little extra? Indulge family and friends with a sweet breakfast or brunch treat.


Ingredient List

Coffee Cake
  • Small check mark in a circle icon ⅓ cup butter or margarine, melted
  • Small check mark in a circle icon ⅓ cup packed brown sugar
  • Small check mark in a circle icon 1jar (6 oz) maraschino cherries (about 25 cherries), drained, stems removed
  • Small check mark in a circle icon ⅓ cup pecan halves
  • Small check mark in a circle icon 1 box Betty Crocker™ Super Moist™ Yellow cake mix
  • Small check mark in a circle icon Water, vegetable oil and eggs called for on cake mix box
Glaze
  • Small check mark in a circle icon 1 cup powdered sugar
  • Small check mark in a circle icon 4 teaspoons water
  • Small check mark in a circle icon ½ teaspoon vanilla

Preparation

  1. Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with cooking spray. Pour 1/3 cup melted butter into pan; turn pan to coat with butter. Sprinkle brown sugar over butter. Arrange cherries and pecans on sugar mixture.
  2. In medium bowl, stir Bisquick mix, granulated sugar, milk, 2 tablespoons softened butter and egg until combined; beat vigorously 30 seconds. Spoon batter evenly over cherries and pecans.
  3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof plate upside down on pan; carefully turn plate and pan over to remove coffee cake. Cool 10 minutes.
  4. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle, adding additional water, 1 teaspoon at a time, until desired consistency. Drizzle glaze over warm coffee cake.