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close up overhead shot of slices of cherry pie bars

Cherry Pie Bars

Cherry pie bars are easier to make than a classic cherry pie, and taste just as sweet with a vanilla cake crust, cherry pie filling, and crumble topping.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 24

Ingredients
  

  • 2 vanilla cake mix
  • 2 large egg
  • cup vegetable oil
  • 21 to 42 ounces cherry pie filling
  • ½ cup powdered sugar
  • ½ teaspoon almond extract
  • 1 to 2 tablespoons whole milk or cream

Instructions
 

  • Preheat the oven to 350°F. Grease a 9x13 baking dish.
  • In a medium mixing bowl, beat together the cake mix, eggs, and vegetable oil. Beat with a hand (or stand) mixer 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 baking dish.
  • Bake for 15 minutes, then remove from the oven.
  • Spread cherry pie filling over the top of the baked base. One can of pie filling will cover the pie bars lightly. Use up to 2 cans of pie filling for extra cherry-filled pie bars.
  • Sprinkle the reserved dough in clumps over the top of the cherry pie filling.
  • Return the baking dish to the oven and bake for 15 to 20 minutes longer, until the top of the bars is just beginning to brown.
  • Cool bars completely.
  • Whisk together powdered sugar, almond extract, and enough milk to make a sugar glaze. Drizzle over the top of the cooled cherry pie bars.
  • Cut into bars and serve.

Notes

  • Keep in mind that you will get a different shape and depth of corner bars depending on the baking pan you are using. If you are using a baking pan with rounded corners (usually glass), your corner pieces will not come out quite so defined, while metal pans tend to have clean-cut corners that will give you better-formed corner bars.
  • One can of pie filling will cover the pie bars lightly. Use up to 2 cans of pie filling for extra cherry-filled pie bars.