Cherry Delight
Submitted by lealea376
Buttery vanilla sheet cake spread with cherry pie filling and finished with a crumbly streusel topping. Feeds a crowd straight from the pan in under an hour.
YIELD
8 - 10 ServingsPREP
25 minCOOK
25 minREADY
50 minHalf cake, half crumble, all crowd-pleaser.
A fluffy vanilla batter gets spread across a big sheet pan, then covered with cherry pie filling and topped with a sandy, buttery streusel.
The cake bakes up soft and golden around the edges while the cherry filling stays glossy and the streusel goes crunchy on top.
Cut it into squares and serve right from the pan. No fancy plating required.
Kitchen Tips
- Spread the batter thin and even across the whole pan. Thick spots mean raw centers while the edges burn.
- The streusel topping should be crumbly, not smooth. Use your fingers or a fork to break it into rough pebbles before scattering.
- Bake until the edges turn light brown. The center will still look slightly soft but firms up as it cools.
Variations
- Swap cherry for blueberry or black raspberry pie filling for a completely different bar.
- Add a squeeze of lemon juice over the cherry filling before topping for extra brightness.
- Dust with powdered sugar once cooled for a bakery finish.
Ingredients
Directions
Cream margarine and sugar, and beat until light. Add eggs, one at a time, beating after each until well blended.
Add vanilla, 2 cup flour, and baking powder.
Beat until light and fluffy. Spread dough evenly on lightly greased 11×17 utility or cake pan.
Spread top with cherry pie filling. Sprinkle topping made by cutting and blending the margarine, sugar and flour.
Bake at 350℉ (180℃) about 25 minutes or until edges are light brown.
This is also good with blueberry pie filling, or black raspberry.
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