It also works (but not quite as well) with jam.  This freezes well.

Ingredients:

• 1 box yellow or white cake mix
• 1/2 c oil
• 1/2 c water
• 1 1/2 tsp vanilla
• 2 large eggs
• 1 20 oz can cherry pie filling (or blueberry, or apple, or jar lemon curd mixed with 3 oz cream cheese)
• 3 tsp milk
• 1/2 tsp vanilla
• 1 c powdered sugar

Directions:

1. Preheat oven to 350°.
2. Spray or butter a 15 x 10 x 1 pan.
3. Mix cake mix, vegetable oil, water vanilla and eggs. You can either use a hand mixer or give it a really good stir.
4. Set aside about 3/4 cup of cake dough.
5. Spread the rest of the cake dough on the pan. It is a thin layer.
6. Gently mush the cherries. Sometimes there is an odd pit in the canned cherries.
7. Gently spread the cherry filling over the dough layer.
8. Using a tablespoon, drop the dough you’ve set aside onto the cherry filling.
9. Gently spread your ‘dough drops’.
10. There should be gaps so you can see the cherry filling.
11. Bake 25-30 minutes. Check with toothpick for doneness.
12. Cool for about 1 hour.
13. Mix powdered sugar, 3 tsp milk and vanilla.
14. Drizzle on the cherry coffee cake.

Serves:   24 pieces 1x

Source: Momcrieff