Cherry Pie Bars
This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. Cherry pie in the most delicious shape imaginable: cherry pie squares! With the help of cherry pie filling, you can whip up a complete pan of these bars in minutes. They’re visually appealing, simple to prepare, and always a success when served! Some more fruity sweets are strawberry cheesecake salad and strawberry pie, to name a few.
Cherry Pie Bars
Cherry pie is my favorite pie of all time; I’ve never been a fan of pumpkin pie, therefore cherry pie is my go-to dessert during the holidays. And these cherry pies contain everything I love about cherry pie, but they’re in a more convenient bar shape! It’s like biting into both a cherry pie and a cookie at the same time. These bars are very delicious – they’re soft, chewy, and full of flavor, and the glaze on top is the perfect finishing touch to top it all off. Dessert tip: Serve these with a dollop of vanilla bean ice cream for the ultimate treat!
How do you make Cherry Pie Bars?
- Butter and sugar should be creamed together. Add the eggs and thoroughly mix them together. Mix in the extracts
- In a separate dish, whisk together the flour and salt. Add to the whipped mixture and stir well. Combine until everything is well-combined. 3 cups batter should be put into a 15x10x1 pan that has been greased. Spread the pie filling on top of the crust. Place the remaining batter on top of the pie filling
- Repeat. Preheat the oven to 350 degrees for 30-35 minutes, or until a toothpick comes out clean. Allow to cool on a wire rack. To make the glaze, combine all of the ingredients and drizzle over the bars.
Cherry Pie Bars Tips
- Make sure your components are at the proper temperature: when eggs and butter are at room temperature, they generate an emulsion that retains air. During the baking process, the trapped air expands, resulting in a light and airy finished product. If at all feasible, use eggs that are at room temperature for this dish. In order to quickly bring chilled eggs to room temperature, place them in a basin of warm (not hot) water for about 5-10 minutes. Take your time while measuring: the flour is the most crucial measurement. You are most certainly cramming in much too much flour into a bag of flour if you press a measuring cup into the bag of flour, resulting in less delicious bars. Prepare the pan by greasing it
- This will guarantee that your cherry pie bars come out easily and smoothly.
Can I use any pie filling?
Yes! This dish may be made with whatever pie filling you have on hand, including apple, strawberry, peach, and/or blueberry. Add some cinnamon and nutmeg to the filling to turn it into a fall-inspired treat!
What pan should I use?
It’s important to use a 10-by-15-inch pan for the best results and evenly cooked bars. It takes around 30-35 minutes for the bars to be completely cooked through in this pan.
Looking for more desserts to love?! Try these!
- No-Bake Snickers Bar Pie, Strawberry Frozen Yogurt Pie, and the World’s Best Pumpkin Pie are all delicious options.
- 1 cup melted butter, 2 cups sugar, 4 eggs, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, 3 cups all-purpose flour, 1 teaspoon salt, 221 ounce cherry pie filling
- 1 cup powdered sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, 2 tablespoons milk
- Butter and sugar should be creamed together. Add the eggs and thoroughly mix them together. Mix in the extracts
- In a separate dish, whisk together the flour and salt. Add to the whipped mixture and stir well. Combine until everything is well-combined. Prepare a 15x10x1 pan or a 9×13 pan, depending on the size you want to use. 3 cups batter should be spread in a 15x10x1 pan (a 9×13 pan would also work, but baking time will be at least 35 minutes). Pie filling should be spread on top. Drop the remaining batter on top of the pie filling and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack. To make the glaze, combine all of the ingredients and drizzle over the bars.
Calories per serving: 26 204 kilocalories (10 percent ) 31 g of carbohydrates (10 percent ) 2 g of protein (4 percent ) Fat8g is an abbreviation for fat8g (12 percent ) Saturated 5g of fat (25 percent ) Cholesterol is 44 milligrams (15 percent ) 162 milligrams of sodium (7 percent ) Potassium 28 milligrams (1 percent ) 1 gram of fiber (4 percent ) 20 g of sugar (22 percent ) Vitamin A (255 IU) is a fat-soluble vitamin (5 percent ) Calcium (nine milligrams) (1 percent ) Iron (0.8 mg) (4 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.
The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.
28 Tasty Ways to Use a Can of Cherry Pie Filling
Simple pantry items and cherry pie filling allow you to whip up a pan of these festive treats in about 20 minutes. Because of their simplicity of preparation and attractive hue, they are bound to become a Christmas classic. The author, Jane Kamp of Grand Rapids, Michigan Recipe 2/28 may be obtained by clicking here.
Black Forest Tart
Chocolate cookie crumbs are used to make this thick and fudgy cake, which is topped with cherry pie filling and a melted chocolate glaze. —Taste of Home Test Kitchen on March 28th, 2003
Chocolate Cherry Crepes
One of the reasons we adore this impressive-looking meal is because it is so simple to prepare and serve.
It is preferable to make the crepes and filling ahead of time and then assemble them and apply the topping immediately before serving. —Taste of Home Test Kitchen on April 28th,
Cherry Cheese Cupcakes
My home-baked gift to our church’s Christmas dinner is always these lovely cupcakes, which are always a hit. The festive season served as a delicious inspiration for their colorful garnish of cherry ice cream cones. A letter from Rochester, New York resident Leanne Beagley 5/28
Homemade Cherry Crisp
This visually appealing and delectable dessert is a favorite in our household. Because it is made using handy pie filling, it can be prepared in minutes, and it only takes a few minutes to cook in the microwave. Laurie Todd of Columbus, Mississippi, sent in this photo. 6/28
Chocolate Cherry Layer Cake
This decadent cake is quite adaptable and may be enjoyed throughout the year. To celebrate Valentine’s Day, I’ve altered the design on the top to a heart, a pumpkin to celebrate fall, and a tree to celebrate Christmas. —Flo Burtnett, Gage, Oklahoma Flo Burtnett 7/28
Glazed Cherry Coffee Cake
Featuring a visually appealing layer of cherries and a crunchy streusel topping, this coffee cake is a delicious option for breakfast. Alternatively, it can be served as a dessert. Beverly Hills, Florida resident Gail Buss says: 8/28
Cherry-Chocolate Pudgy Pie
This ooey-gooey delicacy is perfect for campfires and cookouts since it is easy to make. — Josh Carter, a resident of Birmingham, Alabama 9/28
These ruby-studded pastries will be the first to vanish from your brunch table once they are placed on it. You may also use apple pie filling, which will yield similar results. 10/28/2010 —Christie Cochran of Canyon, TX
Cherry Upside-Down Bread Pudding
Bread pudding has always been a favorite of mine, and I enjoy making it for my family on a cool day. It is possible to make an entirely different dessert by substituting a different flavor of pie filling and omitting the chocolate chips. I always find it to be delectable! Ms. Ronna Farley, of Rockville, Maryland 11/28
At the time, I worked as a nurse, and my coworkers and I shared recipes on a regular basis at lunch breaks. This rich and creamy cheesecake was one of the most delicious gifts I got. Georgiann Franklin, from Canfield, in the United States 12/28
Even while you can create this delicious dessert on your stovetop, simmering it in an electric skillet right at the dinner table will certainly dazzle your visitors. There isn’t a more simple method to take advantage of the seasonal bounty. •Patricia Frerk from Syracuse, New York. 13/28
Black Forest Chocolate Torte
If you’re thinking of going above and beyond to create a dessert that will impress your guests, look no further. It’s impossible not to be impressed by this cherry-crowned beauty, which is composed of layered layers of chocolate cake with cream filling. Doris Grotz of York, Nebraska, sent in this message. 14/28
Cookie Swirl Cobbler
A chocolate chip cookie dough with additional chocolate chips and a crescent roll topping give this classic cherry cobbler a delicious touch. Serve it with a dollop of vanilla ice cream on top if you want. — Jeanne Holt of St. Paul, Minnesota, is a writer. 15/28
This kolache recipe was passed down to me by my mother-in-law, who had gotten it from her mother-in-law!
It was a staple in their household, with a batch being prepared practically every week. These kolaches are now something I cook for my own family on special occasions. Quincy, Illinois resident Maxine Hron contributed to this article. 16/28
Black Forest Waffles
This brunch dish, which features a dark chocolate taste and a cherry and cream topping, adds a posh touch to a simple meal with little effort. —Edith Johnson, a resident of Fruita, Colorado 17/28
Chocolate-Covered-Cherry Dump Cake
When I was married, I used to prepare this chocolate cherry dump cake for my mother-in-law on her birthday every year, and she loved it. Now that we’ve moved away, I prepare this for my children on their mother’s birthday so that they may feel closer to her. • Angela Lively, a resident of Conroe, Texas 18/28
Cherry Dream Cake
This cherry cake is one of my favorite holiday desserts since it is both festive and simple to make. No one will ever guess that you used a container of cherry gelatin to make a boxed cake mix from scratch! Ms. Margaret McNeil from Germantown, Tennessee 19/28
Cherry Cream Cheese Dessert
These cream cheese sweets are distinguished by their attractive layers of graham cracker crumbs, delicious filling, and fruit topping. Instead of the pie filling specified in the recipe, you may use blueberry pie filling or another fruit flavor to make a wonderful variation on the theme. Ms. Mellinger, from Myerstown, Pennsylvania 20/28
This recipe was given to me by a friend some years ago. She claimed it was made every Sunday by the wife of a local pastor, and so she called it after her — Mary Ann Potter, of Blue Springs, Missouri, is a writer. 21/28
Banana Split Fluff
This lovely pink concoction, which is packed with delectable fruit and nuts, is guaranteed to go in a flash. Dessert or salad, this is a delicious and quick delicacy that may be served as a dessert or side dish. Munford, Alabama resident Anne Powers shares her thoughts. 22/28
Cherry Gelatin Supreme
When I was growing up, this delicious, uncomplicated dessert was often on the menu at family gatherings and other special occasions. My aunt gave me the recipe many years ago, and every time I prepare it for my family, I think of her and her generosity. Brighton, Illinois resident, Janice Rathgeb 23/28
Cherry Rhubarb Jam
This tangy sweet spread is “jam-packed” with tons of cherry flavor, as well as a hint of rhubarb, and is perfect for dipping bread into. This is something my mum gives away to friends during the rhubarb season since it is so great over toast and muffins. 24-28-year-old Faye Sampson of Radcliffe, Iowa
Overnight Cherry Danish
These rolls, with their cherry-filled interiors, melt in your mouth and keep nicely in the freezer, unfrosted, for up to 3 months. Tremont, Illinois resident Leann Sauder writes: 25/28
This is a delicious dish to bring to potlucks and gatherings as well. It’s a big hit at my house, too, since my husband considers it to be one of his favorite desserts of all time. Crossett, Arkansas resident Debbie Smith shared her thoughts. 26/28
Cranberry-Cherry Nut Pie
This wonderful, stress-free pie mixes cranberries with easy-to-find cherry pie filling for a taste that is both refreshing and enjoyable. The Taste of Home Test Kitchen will be open on July 27 and 28.
Black Forest Sandwich Cookies
By utilizing chocolate wafers from the cookie aisle, you may reduce the amount of time spent preparing these sandwich cookies.
When planning a party, you may even create them ahead of time to save yourself a few minutes on the day of the event. — Cooking at the Taste of Home Test Kitchen28/28
Cherry Rhubarb Crunch
When my husband and I were first married, his grandma sent me this recipe, along with a bunch of rhubarb, to try out. I had never been a fan of rhubarb before sampling this dessert, but after tasting it, I was converted. My youngsters are now digging in as well! —Sharon Wasikowski, of Middleville, Michigan, says The original publication date was July 29, 2019.
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Homemade Cherry Pie Bars (+Video)
These cherry pie bars are both delicious and visually appealing! A delicious handmade dessert that is simple to prepare and that slices up and serves properly every time! You may use whatever pie filling you like!
A DELICIOUSLY SIMPLE HOMEMADE DESSERT
Is there anything more beautiful than a dessert made with cherries or strawberries? These cupcakes are beautiful in color and taste delicious. They will be excellent for the holidays. You may use any flavor pie filling to make it a little more interesting. Another one of my favorite fruits is the blueberry. As is always the case, a dash of almond extract to anything cherry is a must-have for me. It truly brings out the flavor of the cherries without overpowering them.
TIPS FOR MAKING THESE DESSERT BARS:
- I’ve prepared this recipe with a variety of pie fillings, including peach, strawberry, apple, and blueberry. All of them were fantastic and worked well
- However, a bigger baking sheet would be required for this. It is referred to as a jelly roll pan in some circles. Believe me when I say that after you’ve made these bars, you’ll use them all the time. You’ll be addicted in no time! I have a feeling you’re going to fall head over heels in love with these bars. The cherry filling sneaks up on the dough dollops and plays peek-a-boo with them. Cut them into slices and serve them with elegance. If you enjoy this dish, be sure to check out my recipe for CHERRY CRUMBLE BARS as well.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Butter, sugar, salt, big eggs, vanilla extract, almond extract, all-purpose flour, cherry pie filling, powdered sugar, milk, and vanilla extract
HOW TO MAKE HOMEMADE CHERRY PIE BARS:
Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, beat together the butter, sugar, and salt until light and fluffy, about 3 minutes. Toss in the eggs one at a time, thoroughly mixing after each addition. Extracts should be beaten in. Gradually incorporate the flour. 3 cups of dough should be spread into a greased 15x10x1-inch baking pan. Pie filling should be spread on top. Drop the rest of the dough by teaspoonfuls on top of the filling. Bake for 30 to 35 minutes, or until the top is golden brown.
In a small dish, combine confectioner’s sugar, extracts, and just enough milk to get the correct consistency; pour over the top of the dessert.
CRAVING MORE RECIPES? GIVE THESE A TRY!
- 1 cup unsalted butter (2 sticks) melted
- 2 cups sugar
- 1 teaspoon salt
- 4 big eggs
- 1 teaspoon vanilla extract
- 14 teaspoon almond extract
- 3 cups all-purpose flour
- 2 cans cherry pie filling (21 ounces)
For the glaze:
- 1 cup powdered sugar
- 12 teaspoon vanilla extract
- 12 teaspoon almond extract
- 2-3 tablespoons milk
- 1 cup powdered sugar
- 1 cup powdered sugar
- 12 teaspoon vanilla extract
- 12 teaspoon almond extract
- 2-3 tablespoons milk
- 1 cup powdered sugar
1 cup powdered sugar; 12 teaspoon vanilla extract; 12 teaspoon almond extract; 2-3 tablespoons milk
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Quick and Easy Cherry Pie Bars
Cherry Pie Bars with a Cream Cheese Glaze are a quick and easy dessert to make when you don’t want to spend a lot of time in the kitchen. They are also tasty. It doesn’t matter what time of year it is since cherry pie is always a traditional treat. However, it appears that the optimum time to enjoy a slice of cherry pie is during the summer months. However, even though you could prepare and roll out your own pie crust from scratch, there is no need to put up all of that extra effort.
If you’re craving a piece of cherry pie but don’t want to spend the time and effort preparing a pie crust from scratch, you’ll enjoy this treat! These easy cherry pie bars have all of the flavor of a traditional cherry pie without any of the effort.
Ingredients for Cherry Pie Bars
Prepare these Quick and Easy Cherry Pie Bars with a Cream Cheese Glaze when you don’t want to spend a lot of time in the kitchen. They’re tasty and easy to make! It doesn’t matter what time of year it is, cherry pie is always a traditional treat. The greatest time to savor a slice of cherry pie, however, appears to be during the summer months. While you could prepare and roll out your own pie crust from scratch, there isn’t a compelling need to go through the trouble. Whenever you have a hankering for a slice of cherry pie but don’t want to spend the time preparing a pie dough from scratch, this treat is for you.
- All-purpose flour
- Unsalted butter
- Large eggs
- Vanilla essence Can of Cherry Pie Filling is what we’re talking about.
Using a short list of ingredients, you can whip up a delightful cherry dessert that is excellent for all of your summer barbecues and get-togethers. Your guests and family will be able to experience the classic flavors of cherry pie without you having to spend all day slaving over a handmade pie crust to prepare it for them!
How to Make Cherry Pie Bars
It just takes three basic ingredients to make this simple dessert: a crust, a filling, and a glaze. Creating the crust for these cherry pie bars is the first step in the process of making them. The crust of this baked delicacy is similar in appearance to a pie crust; however, it is more quicker and simpler to prepare. To begin, whisk together the flour and sugar in a medium-sized mixing basin. Whisk the ingredients together until they are well combined, then set the bowl aside while you make the remaining crust ingredients.
- In a separate bowl, whisk together the eggs and vanilla extract until completely blended.
- Spread two-thirds of the ingredients into the pan and set the leftover dough aside when your dough is finished.
- Using the readymade pie filling, cover the crust evenly with the filling, being careful to spread it out equally over the crust.
- You may use your favorite brand of canned pie filling, or you can create your own using fresh or frozen cherries and other ingredients.
- Simply pour the dough over the top of the pie filling, being careful to cover the whole surface of the cherry pie bars with dough before baking.
- Bake for 30 to 35 minutes in the preheated oven once they have been warmed.
- Remove the cooked pie bars from the oven and set them on a wire cooling rack to cool completely before serving.
When the bars have cooled to room temperature, they are ready to be enjoyed. You can either cut them into even bars and serve them immediately, or you may brush a lovely cream cheese glaze over the top if you prefer.
How to Make a Cream Cheese Glaze
While you could eat your cherry pie bars as soon as they’ve done chilling, I recommend that you take the time to drizzle this delectable cream cheese glaze over the top of the bars first. This glaze not only adds a touch of sweetness to your cherry dessert, but it also makes your bars appear very stunning! The process of creating a cream cheese icing for your cherry pie bars is quite straightforward. In fact, it will only take a few minutes to mix it up and drizzle it over the cherry pie bars just before serving them to your guests.
- Ingredients: cream cheese, powdered sugar, vanilla extract, and milk
In a medium-sized mixing basin, add all of the ingredients and mix until thoroughly blended. To avoid your glaze getting lumpy, start with softened cream cheese and work your way up. Then, before adding the powdered sugar to the bowl, sift it through a fine mesh sieve. Take your time when beating the cream cheese mixture until it is creamy and light in color. If the glaze is too thick to drizzle, thin it up with a little more milk until you get the right consistency for your application. Whenever you’re pleased with the consistency of the glaze, sprinkle it over the cherry pie bars before cutting them into pieces.
More Dessert Recipes that You will Love:
- 29 of the Best Pecan Pie Recipes Ever
- Cherry Cheesecake Video
- RHUBARB CUSTARD PIE
- Preacher Cake
- Peanut Butter Chocolate Lasagna
- Best Italian Cream Cake
- Best Carrot Cake Cupcakes Recipe
- Irish Potato Candy
- Birthday Gingerbread Cake with Cream Cheese Frosting
- 12 Wonderful Apple of My Eye Desserts
- Blackberry Pie Bars
- Best Pecan Pie Bars
- Best Italian Cream
Mrs. Nettie is a woman and mother who has a strong interest in baking, cooking, and entertaining. Nettie demands that all meals, snacks, and desserts be prepared in a short amount of time because she has five children. On her extremely famous website, you can find a broad selection of simple yet delectable recipes. Cooking with Moore or Less Remember to follow me on Instagram and tag me with the hashtag #mooreorlesscooking so that I can see all of the beautiful recipes that YOU create from this site!
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A wife and mother, Nettie is a foodie with a passion for cooking and baking. Nettie demands that all meals, snacks, and desserts be prepared in a short amount of time because she has five children. A large number of simple yet delectable recipes may be found on her extremely famous website. Preparation should be Moore or Less. If you want to see all of the beautiful recipes that YOU prepare from this blog, be sure to follow me on Instagram and tagmooreorlesscooking. MyYOUTUBE is a good place to start looking.
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- 1 1/2 cups flour
- 12 teaspoon salt
- 1 stick unsalted butter, melted at room temperature
- 12 cups sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 1 can cherry pie filling (21-ounce can) In order to make the glaze, combine the following ingredients: 2 ounces melted cream cheese
- 12 cup powdered sugar sifted
- 12 teaspoon vanilla essence
- 2 to 3 tablespoons milk.
- 1 1/2 cups flour
- 12 teaspoon salt
- 1 stick unsalted butter, melted at room temperature
- 12 cups sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 1 can cherry pie filling (21-ounce can)
- The frosting is made using the following ingredients: 2 ounces melted cream cheese
- 12 cup powdered sugar sifted
- 12 teaspoon vanilla essence
- 2 to 3 tablespoons milk
1Amount per portion of food Calories351 14 g of total fat Trans Fat 0gUnsaturated Fat5gSaturated Fat8gTrans Fat0g Cholesterol75mg Sodium170mg Carbohydrates52g Fiber1g Sugar18g Protein4g
10+ Cherry Pie Filling Desserts
Do you have any cherry pie filling to use? The following are 10+ Cherry Pie Filling Desserts, including recipes for small pies, large pies, turnovers, ice cream, and other treats. Cherry pie filling is my personal favorite out of all of the fruit pie fillings available. A certain something about biting into those luscious, plump red cherries is a pleasant surprise. Almost every summer, I go cherry picking at a nearby fruit farm with my family. The year 2021 is an outlier since the farm had a particularly dismal crop, with just a few cherry available for picking.
- One thing they have in common is that they are both from the United States.
- It is, without a doubt, the best.
- Cherry pie filling is used in more than ten different dishes.
- These sweets made with cherry pie filling can be made with either homemade or canned cherry pie filling.
- At one point in my life, I was really ambitious and created everything from scratch, even my own cherry pie filling (recipe follows).
- It’s fairly uncommon for me to use canned cherry pie filling as a topping for a pie (particularly during the months when fresh cherries are not available).
For those short on time or feeling adventurous, here are over ten dishes that make use of cherry pie filling to get you started (canned or homemade).
Can you eat canned pie filling out of the can?
Yes, canned pie filling may be eaten straight from the can without having to boil it first. Because it is precooked before it is canned, it is completely safe to consume. When you want to use cherry pie filling as a topping for your 6 inch cheesecake recipe or small cheesecakes, this is a great tool to have.
How long does opened cherry pie filling last in the fridge?
Yes, canned pie filling may be eaten straight from the can without the need to prepare it beforehand. Because it is canned, it is completely safe to consume. When you want to use cherry pie filling as a topping for your 6 inch cheesecake recipe or tiny cheesecakes, this is a great tool to utilize.
What To Make With Cherry Pie Filling
This is the most apparent cherry pie filling dessert recipe to prepare with cherry pie filling, and it’s also the most delicious. I’ll bet you didn’t see it coming, did you? Prepare either a little cherry pie for two or a cherry crumble pie for everyone to split, depending on the number of people you’ll be feeding. You’re not in the mood for pie, are you? Cherry Cobbler Bars are prepared in an 8-inch square pan with a buttery crust and frosting, and they are delicious. ThesePeach Cheesecake Crumb Bars may also be made using cherry preserves instead of peaches.
Your taste buds will be refreshed with Cherry Pie Ice Cream and Chocolate Cheesecake Dip.
Do you have a hankering for stuffing?
What to substitute for cherry pie filling?
If you don’t like for cherries, but you still want to cook these dishes, go on. You may also use peach pie filling or apple pie filling as an alternative. Did you enjoy this post? Make sure to check out my dishes that include apple pie filling as well.
Ice cream should be served with this dessert in order to balance off the richness of the dish. Because it is quite sweet and rich, but in a pleasant way, I would not eat this meal without the addition of ‘Breyers Natural Vanilla’ ice cream. In addition, unless you’re cooking for a large group of people, you shouldn’t have to double or triple the recipe. However, I’ve never heard of anyone using molten butter to create crisp, so I’d suggest using firm butter from the fridge and mashing it into the dry ingredients with a fork.
If the topping becomes creamy and has the consistency of cake batter while baking, it will remain that way when finished baking and you will not get the ideal ‘crispy’ quality of the topping when done baking it.
Most helpful critical review
I followed the recipe exactly the first time I made this. This time, though, I made a few changes. I created my own cherry pie filling and then simply threw all of the crumble ingredients into my food processor without melting any of the butter. I used 1 cup of flour, 1 cup of oats, 3/4 cup of brown sugar, 3/4 cup of butter, and a sprinkle of salt to make the muffins for this recipe. Because I used almonds in my cherry pie, I didn’t use any nuts in the crumble as well. The cinnamon and nutmeg were left out as well because I didn’t like for the way they’married’ with the cherries in the first place.
- First and foremost, I followed the instructions to a “T.” My approach was a little different this time. Instead of melting the butter, I simply threw all of the crumble ingredients into my food processor and processed until smooth. For this recipe, I used one cup of flour, one cup of oats, 3/4 cup of brown sugar, one-third cup of butter, and a sprinkle of sea salt. The crumble did not contain any nuts because I used almonds in my cherry pie instead. The cinnamon and nutmeg were left out as well because I didn’t like for the way they’married’ with the cherry. 317 people have given their opinion.
The first time I cooked this, I followed the instructions exactly. This time, though, I made a few modifications. I created my own cherry pie filling and then threw everything into a food processor without melting the butter. I used 1 cup of flour, 1 cup of oats, 3/4 cup of brown sugar, 3/4 cup of butter, and a sprinkle of salt to make this recipe. Because I used almonds in my cherry pie, I didn’t use any in the crumble. I also left out the cinnamon and nutmeg because I didn’t like for the way they’married’ with the cherries in the first place.
Cherry Pie Bars – a simple recipe with just four ingredients!
Cherry pie in the form of a bar! These are stuffed with luscious cherry pie filling and created with only three ingredients thanks to a simple 3-ingredient crust. Have any of you been out and about recently? I’m talking about going to a store. With lovely decorations for your home? Like a store that sells home décor? It is not something I would suggest. Since the beginning of June, Hobby Lobby has had Christmas decorations on display. Michael’s has been beautifully adorned for the season. The fall merchandise is available at HomeGoods and Pier 1.
I’m usually on the lookout for Halloween décor that will be available in mid-August, but I can never seem to locate it anyplace.
In the month of July.
Yes, I realize it’s cliche and overused to bemoan the fact that businesses are getting into this market so early, but consider this: I feel like summer has only just begun, yet every time I see a Christmas tree, I genuinely feel like I’m about to puke. Can’t we just say no?
These cherry bars are beyond easy!
This summer, I’m trying my hardest to think positive and summery thoughts, which is why I’m here today with these cherry pie bars. The taste of cherry pie always reminds me of summer to me, especially when it’s in bar form and you can eat it by the pool with your hands. There was no mess, save for a few errant crumbs. This recipe just calls for four ingredients, my friends. You’re going to love how simple it is, as well as how absolutely delicious it is. Allow them to cool completely before picking them up with your hands to make a portable handheld pie.
- Whatever the case, this thing is fantastic.
- These are just as good, if not better, and much less complicated!
- Having spent the last few hours with you, I must now return to my poolside duties.
- Prep10minutes Cook1hour10minutes Total1hour20minutes
- 12tablespoonsbuttercut into cubes
- 21ouncecan cherry pie filling
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- Preheat the oven to 350 degrees Fahrenheit. To make the crumbs, combine the flour, sugar, and butter in a medium mixing bowl and chop the butter into the flour and sugar with a pastry cutter or two knives until the mixture resembles coarse crumbs. As an alternative, combine the flour, sugar, and butter in the bowl of a food processor and pulse just until coarse crumbs are formed. It is important not to overmix. Half of the dough should be used to line the bottom of a 7×11 or 9×9 baking dish. Bake for 10 minutes at 350°F. Using a spatula, carefully lift off the crust and distribute the cherry filling on top. Sprinkle the remaining crust mixture over the filling in an equal layer. Return the pan to the oven for another 50-60 minutes, or until the crust is beginning to turn golden around the edges. Remove from heat and allow to cool fully before cutting and serving.
350 calories per serving (18 percent ) carbohydrate content: 51 g (17 percent ) 2 g of protein (4 percent ) |Fat: 15 g | (23 percent ) |9g of saturated fat (56 percent ) |Cholesterol: 40 milligrams (13 percent ) | Sodium: 145 milligrams (6 percent ) |Potassium is 96 milligrams (3 percent ) |Sugar (grams): 16 g (18 percent ) |Vitamin A: 600 International Units (12 percent ) |Vitamin C: 2.4 milligrams (3 percent ) |Calcium is 15 milligrams (2 percent ) |Iron:1.1 milligrams (6 percent ) The course is DessertThe cuisine is AmericanThe keywords are: simple bar recipes, easy desserts recipes, holiday desserts, etc.
The following are my TOP 5 KITCHEN HACKS to help you save time, eat healthier, and enjoy life more!
Something sweet, luscious, and packed with fruit is the ultimate indulgence, and the dishes on our list of canned cherry recipes are nothing if not all three of these characteristics. These recipes, which range from the mouth-wateringly exquisite and aptly called paradise on Earth cake to a classic cherry pie, are the genuine thing when it comes to delectable desserts. Would you like to save this recipe? If you provide your your address here, we’ll send you the recipe right to your inbox! Whether you want your sweets chewy, crunchy, crispy, or soft, there’s something on this list to suit your preferences.
1.Heaven on Earth Cake
When it comes to sweets, this paradise on Earth cake is a must try if you like desserts that are chilled and as fluffy as puffy clouds. When you combine the flavor and texture of these foods, you could even believe that you brought a couple of them down directly from heaven. Despite how magnificent it looks, it is actually rather simple to construct. This recipe is simple and requires only seven readily available ingredients as well as roughly 20 minutes to put it. Even better, if you pre-purchase your angel food cake, you will not be need to perform any real cooking!
The pudding, whipped cream, and yogurt are responsible for the majority of the creamy, smooth texture. The sour sweetness of the cherry pie filling is balanced by the crunch of the almond slivers, which lend a little texture and crunch.
Is there anything better than a cherry cheesecake on a hot summer day? Yes, that’s correct. The greatest mini-cherry cheesecakes are those that are bite-sized and can be made with only a few simple components. Interested in hearing some more wonderful news? You can whip up four dozen of these in just 35 minutes. Would you like to save this recipe? If you provide your your address here, we’ll send you the recipe right to your inbox! A single scoop of cherries in the centre of each cake provides enough filling for one wonderful mouthful – or perhaps two – and is topped with a delicate, tender crust and a dab of cream cheese frosting.
A certain something about cherry pie brings back fond memories for me every time I eat it. No one would realize that the filling came from a can and didn’t need hours of laborious preparation thanks to this simple recipe. The exquisite latticework on top looks fantastic and adds a touch of refinement to the dessert, further adding to the illusion that you spent hours preparing everything just right for your guests. In actuality, you can get it ready to go into the oven in less than a ten-minute span.
4.Cherry Dump Cake
A certain something about cherry pie brings back fond memories for me every time I eat one. No one would realize that the filling came from a can and didn’t need hours of laborious preparation thanks to this straightforward recipe. The gorgeous latticework on top looks fantastic and adds a touch of elegance to the dessert, further adding to the illusion that you spent hours preparing everything just right for the occasion. You can really get it ready for the oven in less than 10 minutes.
5.Easy Cherry Cobbler
It’s impossible not to like a dessert that has the word “easy” in the title, and this quick cherry cobbler is no exception. This cobbler will astound you since it is made with only six ordinary ingredients and takes only 10 minutes to prepare. It’s hard to think that something so basic can taste so good! Unlike handmade biscuits, the crust of this cake is soft and spongy, similar to cake batter in texture. It’s the perfect combo when paired with the straightforward cherry pie filling.
6.Cherry Pie Bars
These handmade cherry pie bars need a little more time and work to make than many of the other recipes on this list, but the results are well worth it. The crust is just a little crunchy on the edges and is topped with a delectable homemade glaze. The filling is warm, gooey, and bursting with delicious fruit. If you offer them as a dessert or as a special treat for breakfast or brunch, you can be assured that they will be a huge success.
7.Cherry Cheesecake Angel Food Roll
Any sort of wrapped dessert might seem overwhelming at first. Nonetheless, as long as you follow the recipe’s time specifications to the letter – and the recipe includes detailed instructions on how to do so – you can whip up this roll in under 40 minutes.
Because of the additional frosting and filling you’ll be piling on top, the exterior of the cake is soft and delicious. The interior is a sour, creamy mess with layers upon layers of tangy, creamy bliss.
8.Chocolate Cherry Brownie Parfait
It is impossible not to fall in love with the rich, luscious flavors of chocolate and cherries when you try this chocolate cherry brownie parfait recipe. This tiered dessert starts with brownie pieces on the bottom, followed by a layer of cherry pie filling, and then another layer of whipped cream that has been “jazzed up.” When you have enough space in your glass, you may double or even quadruple that amount by adding a few additional layers. Just make sure the whipped cream is the final layer on your cake.
9.Cherry Chocolate Pudgy Pie
Imagine a grilled cheese sandwich, except instead of cheese, the filling is made up of cherries, almonds, and chocolate chips that have been melted. To be honest, you’re right, that’s just some extra saliva in the corner of my mouth! These sandwiches, on the other hand, require only 10 minutes to create in a sandwich iron. Alternatively, if you don’t have access to a sandwich iron, you may cook them in a pan on the stovetop. Spending ten minutes and only four ingredients to create something so delicious?
Why, in the world, aren’t you going to create them?
10.Cherry Cheesecake Cupcakes
Cherries, cheesecake, and cupcakes. the three C’s, to be precise. These delectable morsels are unquestionably a triple threat. They take a long time to cook, but only ten minutes to put together. They’re delicious, they’re lovely, and they even smell delicious! Aside from that, they taste even better the next day after you have prepared them. Baking many large batches at once and freezing all of the leftovers before adding the filling is a great technique to save time while baking. When you’re ready to eat them later, simply grab them, warm them up, and fill them with your favorite filling.
10 Easy Canned Cherry Recipes
- Choose your favorite recipe from the list
- Organize all of the ingredients that will be needed
- Cooking a canned cherry dish in 30 minutes or less is possible.
Cherry Dump Cake – Just 3 Ingredients!
This simple cherry pie filling dump cake recipe needs only three ingredients and produces a cake that is moist, tasty, and jam-packed with fresh cherries! We used cherry flavoring, but you could easily experiment with various flavors of cake mix or pie filling to come up with a plethora of alternative options. One of our favorite quick dump cake recipes is now on our list of must-try meals! (This article was first published on September 18, and affiliate links are included.)
- We adore simple sweets, and unlike classic dump cakes, this one does not have powdered patches of mix or an overpowering butter flavor
- Instead, it is moist and flavorful.
It turned out to be a really nice piece of work. I started by making these delicious blueberry pie filling dump cake cupcakes, which were a hit with everyone. I figured I’d take it from there and come up with some more easydump cake recipes, such as this one, which is somewhat of like a cherry pie cake in a cake form. You can see how damp it was when it was taken out. It was delicious as is, but I liked it with vanilla ice cream on top for a few of us.
I even had a little slice for breakfast the next day. This time, we used strawberry cake mix and cherry pie filling instead of the traditional ingredients. Optional colors include yellow, white, and a chocolate cherry variation, if you like something different.
- You’ll notice a slight variation in taste between each option, but the color will be the most noticeable difference
This cake is referred to as cherry dump cake, but you may title it whatever you like! “All you have to do is follow these instructions.”
- Pour the melted 2 tablespoons of butter into the cake mix and combine thoroughly
- To avoid pulverizing the large bits of fruit in the pie filling, gently fold it in with your hands. Prepare the pan by preheating the oven to 375 degrees and spraying the interior with nonstick cooking spray
- Pour the batter into the pan and spread it out so that it is evenly distributed across the pan
- Bake for 35 minutes, or until the centre no longer feels jiggly but rather solid and firm.
After you remove it from the oven, let it to cool and firm up for at least 15 minutes before serving. Cut into slices and serve!
This is what you’ll need to get to make our easy cherry pie filling dump cake
- Any dry cake mix will do, and you might even experiment with a chocolate cake mix.
- Duncan Hines brand pie filling in a can Cans with a capacity of 21 or 20 ounces are ideal
- Pan – I used a 1.5-quart baking dish, although an 8-inch square baking dish is more usual and works just as well
- The use of cooking spray to make cleaning and serving easier is recommended.
- Bring to a simmer and top with a dollop of vanilla ice cream
- Serve while still warm
- If you want to add some texture, you may also sprinkle chopped nuts on top.
Here’s a video that shows you how we put it together: Do you want to make our chocolate cherry dump cake recipe that you can find here? Instead of slices of butter, this recipe calls for eggs. Others substitute a can of crushed pineapple for the pie filling in order to add moisture. Experiment with them all and find which one is your favorite! Additionally, if you’d want to create an Instant Pot dump cake or a cherry pineapple dump cake, we have recipe instructions for those as well. If you’ve never made one of these quick and easy desserts before, you’re in for a treat!
I also like having them in my back pocket for when I have a sweet tooth but have little to no energy to go out and get something delicious.
- When you’re baking one of these cakes, you’ll notice that there are subtle variances. What remains consistent is that they’re quite wet, and you’ll have to scrape them out of the pan on a number of occasions. If you’re looking for something else to try, try our air fryer cake or our air fryer apple dumplings next.
Alternatively, you may print the recipe by clicking on the link provided below:
Cherry Pie Filling Dump Cake
You have to try this delicious dish made with only three ingredients: cherry pie filling, flour, and sugar. It’s so simple to put together that even your children can do it themselves. With black cherries or any other pie filling flavor you want, this simple dump cake is really moist and delicious! Making a cake from a cake mix has never been simpler! Food CoursesBreakfast, DessertCulinary AmericanKeywordsCake, cherry-flavored dessert, dump cake, pie filling Preparation time: 5 minutes Preparation time: 35 minutes Time allotted: 35 minutes 10 Calories268kcal per serving
- Gently stir in the cake mix with the pie filling, being careful not to break up the fruit too much. An 8-inch square spray pan is the perfect size for this recipe. Dump the cake dough into the pan and set aside. Pour melted butter on top of the cake
- Place in a preheated oven at 375 degrees for 15 minutes. Bake for approximately 35 minutes, or until the centre is set but still soft.
- Allow the mixture to cool in the pan in order to stiffen it even further. Serve
Nutritional Values Dump Cake with Cherry Pie Filling (Amount Per Serving) (3 oz) Calories268Calories from Fat 18% of the Daily Value Calories from Fat * Percentage of fat2g3 Saturated fat accounts for 16% of total fat. Cholesterol49mg16 percent Sodium422mg18 percent Potassium69mg2 percent Carbohydrates58g19 percent Sodium422mg18 percent Potassium69mg2 percent 14% of the diet is made up of fiber 30 g of sugar 33 percent of the population Protein3g6 as a percentage Vitamin A85IU2 percent (ascorbic acid) One milligram of vitamin C is one percent.
Cherry Pie Bars
An opulent cherry pie filling, crumble topping, and a sweetpowdered sugar glaze are layered on top of a shortbread crust made with butter. Thesecherry pie bars are a less time-consuming version of the conventional dish that nevertheless tastes excellent!
Cherry pie crumble bars
These cherry pie bars feature everything you love about a traditional cherry pie, but in a more portable form! Neither a handmade pie crust nor any additional time spent latticing the top are required. Simply prepare a shortbread crust and use the same recipe to make the crumble topping for this simple dessert. Layer your favorite cherry pie filling in between the two layers of cake and you’re done. They are a delicious summer delicacy that is as as American as you can get. They’re the perfect treat to throw up for the Fourth of July or any other summer BBQ or get-together.
You may serve them frozen or at room temperature, with a dollop of handmade ice cream on top, to complete the experience. Believe me when I say that you will be hooked as soon as you take a mouthful!
This is something I’ve done a few times now and have learned a few tips and tactics to make them a bit simpler and a little nicer.
- Prepare the pan by lining it. Prepare the pan by lining it with parchment paper or aluminum foil. To finish the look, I prefer to leave a little bit of excess hanging over the borders (picture above). Remove them from the oven after they have cooled fully before slicing into them. It’s much simpler to remove them this way because the dough is a little sticky to begin with. In the past, I’ve found that scooping the dough into the baking dish and then covering it with a layer of plastic wrap or parchment paper works well. When I put the dough into the pan with my hands, it spreads smoothly and doesn’t adhere to the pan at all
- Topping of crumbles. Take care to make sure that the little gobs of dough you drop on top of the filling are small and well spaced (similar to the picture above). It was the first time I made them that I attempted to spread the dough fairly uniformly throughout the pan, which resulted in a much less attractive top (and the bars less ooey-gooey and delicious). Allow for cooling if you want a lot of that lovely pie filling to peek through. Even though it’s tempting to eat them right out of the oven, you must refrain! The bars must be allowed to cool completely before serving in order for the cherry filling and crumb topping to set properly. In the event that you attempt to cut them while they are still warm, the filling will become a gooey mess and the crumble topping would become mushy. In order to expedite the chilling process, you can store them in the refrigerator.
- Filling created from scratch. Rather than using canned cherry pie filling, make your own homemade cherry pie filling with almond extract. It is possible to omit the almond extract and simply use pure vanilla (although I believe that a tiny quantity of almond extract helps to enhance the cherry taste)
- Glaze I really like the sweet finishing touch that the glaze lends to the top of the cake. You may, however, make these bars without the glaze, or you can use a cream cheese glaze for a tangier flavor. Filling variations are also available. This dish is equally delicious when made with different types of pie filling, such as peach pie filling or apple pie filling (see notes). Using a fresh strawberry filling, such as the one I used in these strawberry crumb bars, is also a great option.
How to store, freeze, and thaw
- In terms of storage, these cherry pie bars will keep their freshness at room temperature for approximately 2 to 3 days. All that is necessary is to cover the pan with a lid or move the sliced bars to an airtight container after they have been baked. If you’re keeping them in layers, I’d recommend placing a sheet of wax paper between each one to prevent them from sticking together. To freeze the bars, cut them into squares once they’ve been allowed to cool fully. After that, arrange the squares in a single layer on a baking sheet and flash freeze for approximately 1 hour (or until hard). Then place the stack in a freezer container and place it in the freezer for about 3-6 months. To thaw: Remove the frozen item from the freezer and place it on the counter to thaw for a few hours (or until it is no longer frozen)
More cherry desserts:
- No-bake cheesecake, dump cake, mini cheesecakes, and cherry cheesecake dip are some of the options.
Cherry Pie Bars
With a buttery shortbread crust, a rich cherry pie filling, crumble topping, and a sweet powdered sugar glaze, this dessert is sure to please. These cherry pie bars are a simpler version of the famous recipe, but they taste just as good! Preparation time: 20 minutes Cooking Time: 25 minutes Time allotted: 45 minutes
- Preheat the oven to 350 degrees Fahrenheit. Line a 9×9″ baking sheet with parchment paper and set aside. In a large mixing basin, cream together the butter and sugar until light and fluffy, about 3 minutes. Combine the vanilla and almond extracts in a small bowl. Mix until the mixture is smooth. Combine the flour, baking powder, and salt in a large mixing bowl. Scrape the edges of the bowl as you mix until everything is well incorporated. About 2/3 of the dough should be pressed into the pan that has been prepared. You may use a piece of parchment paper to make pressing down on the dough easier. Pie filling should be placed on top of the dough. Fill in the gaps between the tablespoons of leftover dough with tiny spoonfuls of the filling, spreading it evenly over the top of it. Bake for 20-30 minutes in the preheated oven, or until the dough on the top does not indent when softly tapped with your finger. Remove the bars from the oven and set them aside to cool fully. While the bars are cooling, whisk together the powdered sugar, almond extract, and milk. Adjust the consistency by adding additional milk or powdered sugar as necessary to reach the desired result. Pour the glaze over the cooled bars and place them in the refrigerator for approximately 10 minutes to set. Once the mixture has hardened, cut it into 16 bars and serve it. They will keep for 2-3 days at room temperature or for 3-6 months in the freezer.
Substitutions: If you do not care for almond extract, you may substitute entirely vanilla extract; however, I feel that using half and half gives it a wonderful flavor. If you wish, you can substitute a different flavor of pie filling for the original. Freezing Instructions: Allow the bars to cool fully before serving. Place the mixture in an equal layer on a baking sheet that will fit into the refrigerator. Freeze for 1 hour, then move to a freezer container large enough to hold them all at the same time.
254 kcal|36 g carbohydrates|2 g protein|12 g fat|7 g saturated fat|1 g trans fat|31 mg cholesterol|9 mg sodium|74 mg potassium|1 g fiber|13 g sugar|433 IU vitamin A|1 mg vitamin C|17 mg calcium|1 mg iron|434 kcal calories|36 g carbohydrates|2 g protein|12 g fat|7 g saturated fat|1 g trans fat