Cinnamon-Cherry Coffee Cake

Yield

1 (10-inch) cake

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

Step 1

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

Step 2

Stir together brown sugar and cinnamon in a shallow dish.

Step 3

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

Step 4

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

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