Easy Cherry Pie Bars Recipe (2024)

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by Ali on April 4, 2020//This post may contain affiliate links.

Enjoy the delightful sweetness of Cherry Pie Bars, each bite a heavenly experience with a cake base that’s sure to satisfy your sweet tooth.

Easy Cherry Pie Bars Recipe

Contents show

These adorable Cherry Pie Bars are summer sweetness in a bite. The cake base is heavenly. Not at all crumbly, it slices extremely well, which is sometimes not the case when I make cherry pies. To keep the top nice and light-colored, you may want to add a piece of tin foil over the top of the baking pan after about 20 minutes.

Cherry Pie Bars

Yield: 12 Makes an 8x8-inch pan, about 12 bars

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 1 hour hr 30 minutes mins

Enjoy the delightful sweetness of Cherry Pie Bars, each bite is a heavenly experience with a cake base that's sure to satisfy your sweet tooth.

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5 from 8 votes

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Ingredients

For the bars:

1/2 cup 1 stick butter, softened
1/2 cups sugar
2 eggs
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1 1/2 cups all-purpose flour
1/2 tsp. salt
1 21 ounces cherry pie filling

For the glaze:

1/2 cup powdered sugar
1/4 tsp almond extract
1 Tbsp. milk

Tools needed:

8x8 inch pan
stand mixer or hand mixer
spatula
mixing bowls
*affiliate links included for tools

Instructions

Cream together butter and sugar. Add eggs and beat well. Beat in extracts.
In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
Grease a 8x8-inch pan. Spread 1 1/2 cups batter into bottom of the pan. Spread with pie filling. Drop remaining batter on top of pie filling.
Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the cooled bars.

Video

other cherry recipes you may love:

Cherry Pineapple JELL-O Salad Recipe
Cherry Garcia Fudge Dessert Recipe
Slow Cooker Cherry Cake Mix Dump Cake Recipe
Mini Tortilla Cherry Pies Recipe
Cherry Brownie Bites with Cherry Cream Cheese Drizzle Recipe
Cherry Fluff Marshmallow Salad Recipe
Cherry Almond Meringue Recipe
Easy Cherry Cobbler Using Box Cake Mix Recipe (Dump Cake)

Ali

Ali posts family-friendly recipes at Jam Hands.

posted in: Christmas, Food, Pies + Cobblers, Popular, Thanksgiving, Valentine's Day

52 comments

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52 Comments on “Easy Cherry Pie Bars Recipe”

Barbara Montag — July 26, 2014 @ 9:45 am Reply

Oh my those look good!
thanks for the post
- Mom Spark — July 28, 2014 @ 12:25 pm Reply
  
  🙂
Chloe Crabtree — July 26, 2014 @ 8:23 pm Reply

Yummy, yummy and my husband just LOVES anything cherry!

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Lemon Carlota Recipe Easy Mexican Dessert To Please a Crowd 19 Easy Retro Appetizer Recipes DIY Whipped Sugar Scrub Soap Recipe Fresh Strawberry Cheesecake Recipe by The Cheesecake Factory - Recipes.net
- Mom Spark — July 28, 2014 @ 12:25 pm Reply
  
  This is how I am! Even when I was a kid. 🙂
Holly (2 Kids and Tired) — July 29, 2014 @ 7:26 pm Reply

These look delicious. I’m always looking for non-chocolate desserts because my husband is allergic. These would be fun to try with different pie fillings.
- Mom Spark — August 4, 2014 @ 2:11 pm Reply
  
  Awesome! Let us know if you try it!
Hannah — August 4, 2014 @ 5:19 pm Reply

This looks tasty! Thanks for sharing!
- Mom Spark — August 16, 2014 @ 1:26 pm Reply
  
  Thanks for stopping by! Hope you like it. 🙂
Joe Ann Maynard — May 23, 2015 @ 8:58 pm Reply

How Awesome this sounds!!!!!
I Love anything with cherries.
- Mom Spark — April 18, 2021 @ 1:20 pm Reply
  
  Me too, ha!
Darcy — June 23, 2015 @ 6:14 pm Reply

In the oven now. very easy to make can’t wait to try.
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Pam — September 22, 2015 @ 10:56 am Reply

Making these for a wedding. Im hoping they taste as good as the pic
Pat A — February 11, 2016 @ 5:04 pm Reply

This is the second time making these cherry pie bars since I pinned the recipe. My family loves them. Today I made these in anticipation of company. Basic ingredients and I always keep cherry pie filling on hand. So easy and quick. My friend asked for the recipe too as she is going to make them for Valentine’s day.
- Mom Spark — April 18, 2021 @ 1:21 pm Reply
  
  This makes my heart so very happy!
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Kerri Pauls — June 4, 2016 @ 10:55 pm Reply

I tried these today, they were so good!! Thanks for sharing!
- Mom Spark — June 4, 2016 @ 11:08 pm Reply
  
  So glad to hear that!
Kristan — July 6, 2016 @ 2:34 pm Reply

This is a perfect recipe! I just made 6 large batches of it for a group of 100 and they were such a hit! Thanks!
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Pineapple Upside Down Cake Recipe
- Mom Spark — April 18, 2021 @ 1:19 pm Reply
  
  I’m so glad you like them!
Mary — July 15, 2016 @ 8:37 am Reply

I know these are tasty because it is the same recipe as Taste of Home. One minor difference in the sugar amount.
Linda — September 1, 2016 @ 5:27 pm Reply

These are absolutely delicious. I have made them and my whole family loves them. In fact I have to double the recipe because everyone can’t get enough of them.
- Mom Spark — April 18, 2021 @ 1:20 pm Reply
  
  This makes me so happy!
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Barb Crouch — December 12, 2016 @ 10:01 am Reply

Can you double this recipe for a 9×13 in.pan??I How long would you bake it for?
- Mom Spark — December 30, 2016 @ 10:13 am Reply
  
  I’ve never tried it, but you could certainly try it for the same time.
Pingback: Your Guide to Spring-Fresh Ingredients For Your Recipes - Womens Health Blog
Robin Campbell — December 25, 2017 @ 1:47 pm Reply

Made these for our Christmas party. They were a hit! Reminded us of a name brand Cherry turnover. 5*
- Mom Spark — December 28, 2017 @ 12:44 pm Reply
  
  Yes! So glad you liked it. 🙂
Jill — February 13, 2018 @ 7:11 am Reply

These look great and definitely easy. However, if I wanted to TRY to make it even easier, do you think a box of cake mix would work?
- Sue Westphal — August 8, 2021 @ 10:25 pm Reply
  
  I don’t believe it would work. I did make them.The “cake” part is dense buy not dry, reminds me of a lemon bar crust, but better. Those are my husband and I’s opinions.
Bitsy Weber — April 26, 2019 @ 5:26 pm Reply

I thought these were terrible, were gooey and unappealing.
Susan — September 29, 2019 @ 9:44 am Reply

Is this recipe correct? What helps the batter rise? Thought recipe may be missing baking powder? Thanks.
Rebecca — February 13, 2020 @ 8:02 pm Reply

I made these last week for a sweet treat for my husband and they were really delicious! I over baked them a bit and was afraid that they would be dry. However, the cherry soaked into the crust overnight and really saved me. He actually hoarded them to take to work each day in his lunch. They are great and I will certainly make them again…thank you for sharing the recipe!
- Mom Spark — February 25, 2020 @ 9:24 am Reply
  
  Oh, yay! I’m so happy you enjoyed them!!!
Nicole — April 1, 2020 @ 7:07 pm Reply

These are super awesome! Everyone loves them. Thanks for sharing your recipe!
- Mom Spark — April 3, 2020 @ 10:14 am Reply
  
  I’m so happy to hear that!
Janice M Winch — April 4, 2020 @ 3:53 pm Reply

Very disappointed. I thought these were bland, at best.
Mohit Sharma — April 5, 2020 @ 7:21 am Reply

Thanks for sharing it. I would love to make this for me.
It looks really awesome.
Heather Fiory — April 28, 2020 @ 6:58 pm Reply

This dessert is so tasty and easy to make and I just had to try it!!! Thanks for the video that teaches a visual too it helped me so much❤️
- Mom Spark — July 10, 2020 @ 9:40 am Reply
  
  It’s my pleasure! I’m so glad you enjoyed it!
Kathy — February 24, 2021 @ 3:37 pm Reply

What is the nutrition value please
- Kathy — February 24, 2021 @ 3:44 pm Reply
  
  What is the nutritional value for 1 piece please
  - Mom Spark — April 18, 2021 @ 1:23 pm Reply
    
    I’m not sure, so sorry.
Deb — April 9, 2021 @ 5:34 pm Reply

Does this freeze well after made
- Mom Spark — April 18, 2021 @ 1:22 pm Reply
  
  I’m a believer that everything freezes well! I’ve never tried it with this particular recipe, though!
joan — June 25, 2021 @ 5:33 pm Reply

used fresh sour cherries and created a cherry pie filing. Looks great!!
Lucian — July 22, 2021 @ 4:45 am Reply

This looks tasty! Thanks for sharing!
- Mom Spark — July 25, 2021 @ 2:00 pm Reply
  
  Thank you for commenting!
Sue Westphal — August 8, 2021 @ 10:22 pm Reply

This was delicious! The only thing I changed was that I happen to have made and froze some cherry compote earlier this summer. I used 2 cups of that in place of the pie filling. It was delicious! I am going to use this cake base recipe for more fruit compote desserts.
Sumit — January 28, 2022 @ 5:44 am Reply

Thanks for sharing such a nice recipe.
its really so nice.
* * * GET FREE iPhone 15: http://obcindianccia.org/uploads/go.php * * * hs=942a22c47809860f979bd7863544f32b* — February 7, 2024 @ 11:55 pm Reply

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FAQs

Do cherry bars need to be refrigerated? ›

How long do cherry pie bars last, you ask? They will last about 2 days at room temperature or 4-5 days stored in the fridge. They disappeared with 2 days in my house, so I don't think you'll have to pop them in the freeze, but just in case you want to save some for later they will last 6-8 months.

How do you thicken canned cherry pie filling? ›

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Keep Reading ›

How long does homemade cherry pie last? ›

Once cooled completely you can cut and serve it, or cover it and refrigerate it overnight to serve the next day. Leftover cherry pie will last up to 5 days, stored in the fridge.

What does cherry pie filling taste like? ›

Old-fashioned cherry pie filling recipe uses sugar, but I prefer to sweeten my filling with honey. I was a little concerned that the honey's flavor would overpower the cherries, but the two taste wonderful together. The cherries shine brightly, while the honey adds light background notes of floral sweetness.

Discover More Details ›

How long can cherries sit out at room temp? ›

If you have room, it is suggested storing them in layers between paper or cloth towels. Properly stored, cherries will usually keep for about 4 to 10 days in the fridge. Cherries should only be left out at room temperature if being eaten within the same day.

Should cherries in syrup be refrigerated? ›

In this case, we're erring on the side of food safety: Once opened, we recommend tightly sealing jars of co*cktail cherries and storing them in the fridge. Some oppose refrigeration because it can cause the co*cktail cherry syrup to thicken.

Get More Info Here ›

What is the best thickener for cherry pie? ›

We like tapioca in blueberry, cherry or peach pies. Arrowroot, unlike cornstarch, is not broken down by the acid in the fruit you are using so it is a good choice for fruit with a higher content of acidity such as strawberries or blackberries.

Learn More Now ›

Should I bake the bottom pie crust first? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

Discover More ›

What kind of cherries are best for pies? ›

Best Cherries to Use for Cherry Pie

I usually choose a mix of rainier cherries and dark sweet cherries, but opted for all dark sweet cherries in the pictured pie. You can use all Rainier or all dark sweet. If using sour cherries, add a little more sugar as referenced in the recipe note below.

Get More Info Here ›

Can you leave a fresh baked cherry pie out overnight? ›

Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days. Additionally, to keep the fruit pies a few extra days, they can be stored in the refrigerator.

Learn More ›

Can I eat a week old pie? ›

While this is certainly true for food safety reasons, McDowell reiterates that all pies—even those that have been refrigerated—should be eaten within two days for ideal texture and optimal crust flakiness.