Cherry Coffee Cake

Preheat oven: 350 degrees

For batter:

• 1 1/2 C. dry yellow cake mix
• 1 C. flour
• 1 pkg. (1/4 oz.) yeast
• 2/3 C. warm water
• 2 eggs, lightly beaten - STIR IN

For crumb topping:

• 1/3 C. cold butter
• remaining dry cake mix

For icing:

• 1 C. powdered sugar
• 1 Tbsp. kayro syrup
• 1-2 Tbsp. water

Mix batter until smooth. Pour into greased 9 x 13 pan.

Spoon on top of batter: 1 (21 oz.) can cherry pie filling.

Cut cold butter in with remaining dry cake mix to make crumble topping. Sprinkle on top of cherry layer.

Bake 35-40 minutes.

Meanwhile, mix together ingredients for icing. When cake has cooled slightly, drizzle icing on top.