Cinnamon-Cherry Coffee Cake

Recipe from

Southern Living


1 (21-ounce) can COMSTOCK, THANK YOU, or WILDERNESS More Fruit Cherry Fruit Filling
1 cup firmly packed light brown sugar
2 tablespoons ground cinnamon
4 (12-ounce) cans refrigerated buttermilk biscuits
1 cup butter or margarine, melted


Spoon fruit filling into a lightly greased 10-inch tube pan; set aside.

Stir together brown sugar and cinnamon in a shallow dish.

Separate biscuits. Flatten each biscuit; dip in butter, and dredge in brown sugar mixture. Arrange in layers, flat sides down, over fruit filling.

Bake at 375° for 30 to 35 minutes. Remove from oven, and let stand 10 minutes; invert onto a serving plate.