Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, for extra flavor)
- 3 cups all-purpose flour
- 1 tsp salt
- 1 (21 oz) can cherry pie filling
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven – Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- Make the Batter – In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then mix in the vanilla and almond extracts.
- Dry Ingredients – In another bowl, whisk together flour and salt. Gradually add to the wet mixture, mixing until combined.
- Layer – Spread about two-thirds of the batter evenly into the prepared pan.
- Add Filling – Spoon cherry pie filling evenly over the batter.
- Top Layer – Drop the remaining batter by spoonfuls over the cherries (it won’t fully cover them).
- Bake – Bake for 35–40 minutes, or until golden brown and a toothpick comes out clean from the cake portion.
- Cool & Serve – Let cool completely before cutting into bars. Dust with powdered sugar if desired.
If you want, I can also give you a quick vanilla glaze to drizzle over the top instead of powdered sugar—it makes them look bakery-style. Would you like me to add that?