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Table of Contents
- Cherry Pie Bars Ingredients
- Substitutions and Additions
- How to Make This Cherry Pie Bars Recipe
- How to Serve
- Storage
- Frequently Asked Questions
- More Recipes You’ll Love
- JUMP TO RECIPE
Cherry pie bars are soft, chewy, and bursting with juicy cherries. They combine a tender vanilla cake-based crust, a tart cherry pie filling, and a buttery crumble topping. Simple to prepare and easy to slice, these bars are perfect for sharing with family and friends.
If you enjoy cherry desserts, consider trying similar treats such as cherry cupcakes, cherry danish, or cherry cheesecake cookies for more ways to enjoy this flavor.
Cherry Pie Bars Ingredients
You will need:
- 2 packages vanilla cake mix
- 2 large eggs
- 2/3 cup vegetable oil
- 1–2 (21-ounce) cans cherry pie filling
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 1–2 tablespoons whole milk or cream
Substitutions and Additions
Cake mix: White or yellow cake mix can replace vanilla with equally good results.
Almond extract: The almond extract in the glaze pairs nicely with cherry. If you prefer, omit it or use 1/2 teaspoon vanilla extract instead.
Cherry pie filling: Canned filling is convenient, but homemade cherry filling works well too. You can also swap in other fruit fillings—peach or blueberry are tasty alternatives.
How to Make These Cherry Pie Bars
Pro tip: The shape of your corner pieces depends on the pan—metal pans give cleaner corners, while glass pans with rounded edges yield softer corners.
Step 1: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
Step 2: In a medium bowl, beat together the cake mix, eggs, and vegetable oil until well combined. The batter will be thick.
Step 3: Remove about half of the mixture and set it aside. Press the remaining dough evenly into the bottom of the prepared baking dish.
Step 4: Bake the crust for 15 minutes, then remove from the oven.
Step 5: Spread cherry pie filling evenly over the baked base.
Pro tip: One can of pie filling will provide a light layer; use a second can for extra cherry filling.
Step 6: Crumble the reserved dough over the cherry filling in small clumps.
Step 7: Return the dish to the oven and bake 15–20 minutes more, until the topping begins to brown.
Step 8: Allow the bars to cool completely in the pan.
Step 9: Whisk together the powdered sugar, almond extract, and just enough milk or cream to make a drizzleable glaze. Drizzle over the cooled bars.
Step 10: Slice into bars and serve.
How to Serve
Serve these cherry pie bars as a dessert or an afternoon treat. For extra indulgence, top with vanilla ice cream or whipped cream. They pair nicely with coffee or iced tea and are ideal for potlucks and gatherings.
Storage
On the counter: Store leftovers in an airtight container at room temperature for 2–3 days.
In the freezer: Freeze bars in an airtight container for up to one month; thaw before serving.
These cherry pie bars are an easier, crowd-pleasing alternative to a traditional pie. Using cake mix for the crust and topping makes preparation quick, while the cherry filling keeps each bite bright and flavorful.
Frequently Asked Questions
Can I use a different pie filling?
Yes. Swap the cherry filling for another fruit filling to create a different flavor profile.
Can I use a different cake mix?
Absolutely. White, yellow, or vanilla cake mixes all work well for the crust and topping.
Can I freeze these bars?
Yes. Store them in the freezer for up to one month in an airtight container.
More Recipes You’ll Love
- Strawberry Shortcake Cheesecake
- Applesauce Cake
- Peanut Butter Bread
- Butterscotch Delight
Cherry Pie Bars
Pin Recipe
Ingredients
- 2 vanilla cake mix
- 2 large eggs
- 2/3 cup vegetable oil
- 21 to 42 ounces cherry pie filling (1–2 cans)
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 1 to 2 tablespoons whole milk or cream
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- In a medium bowl, beat the cake mix, eggs, and vegetable oil until combined; the mixture will be thick.
- Remove half of the mixture and set aside. Press the remaining dough into the bottom of the prepared dish.
- Bake for 15 minutes, then remove from the oven.
- Spread cherry pie filling over the baked base. One can will lightly cover; use up to two cans for more filling.
- Sprinkle the reserved dough in clumps over the cherry filling.
- Return to the oven and bake 15–20 minutes more, until the top is beginning to brown.
- Cool the bars completely.
- Whisk powdered sugar, almond extract, and enough milk to make a drizzleable glaze. Drizzle over the cooled bars.
- Cut into bars and serve.
Notes
- Pan choice affects corner shape: metal pans give crisper corners while glass pans produce softer edges.
- One can of filling gives a light layer; use two cans for bars with extra cherries.