Cherry Pie Bars

These easy cherry pie bars feature sweet cherries and a vanilla cake base for a sweet and indulgent treat. 

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These cherry pie bars are the perfect combination of a sweet vanilla cake crust and tart cherry pie filling. This recipe is made easy by using cake mix to create the crust and crumble topping surrounding the juicy cherries packed in the middle layer. 

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If you love the flavor of juicy, bright cherries, our cherry fluff and cherry cheesecake cookies are two more delightful recipes to try. 

Cherry Pie Bars Ingredients

Substitutions and Additions

CAKE MIX: You can use white or yellow cake mix instead of the vanilla cake mix for these cherry bars. They will all work just fine. 

ALMOND EXTRACT: The almond extract in the glaze complements the cherry pie filling. You can either skip the almond extract or substitute ½ teaspoon vanilla extract if you don’t have almond on hand. 

CHERRY PIE FILLING: While canned cherry pie filling is easy, if you have homemade cherry pie filling, it would also be a delicious option. You could also change the flavor of the fruit filling to another flavor if you prefer. Try peach or blueberry pie filling for two delicious choices.

How to Make This Cherry Pie Bars Recipe

STEP ONE: Preheat the oven to 350°F. Grease a 9×13 baking dish. 

STEP TWO: 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. 

STEP THREE: Remove half of the mixture and set aside. Press the remaining dough into the bottom of the prepared baking dish. 

STEP FOUR: Bake in the preheated oven for 15 minutes, then remove from the oven. 

STEP FIVE: Spread cherry filling over the top of the bottom crust. 

STEP SIX: Sprinkle the reserved dough in clumps over the top of the pie filling. 

STEP SEVEN: 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. 

STEP EIGHT: Cool bars completely. 

STEP NINE: In a small bowl, whisk together powdered sugar, almond extract, and enough milk to make a sugar glaze. Drizzle over the top of the cooled cherry pie bars. 

STEP TEN: Cut into bars and serve.

How To Serve

These delicious dessert bars are a divine treat to serve for dessert or to take to a potluck on a tray of dessert bars along with our citrusy lemon bars. If you want to use these cherry bars for a more substantial dessert, add a scoop of our no-churn vanilla ice cream on the side and a scoop of whipped cream on top. 

MORE PIE BARS RECIPES

Dessert Bars

Pecan Pie Bars

Dessert Bars

Blackberry Pie Bars

Storage

ON THE COUNTER: Store leftovers in an airtight container on the countertop at room temperature for 2 to 3 days.

IN THE FREEZER: These bars can also be stored in the freezer for up to 1 month in an airtight container. 

These sweet cherry pie bars are packed with delightful cherry flavor and vibrant red color. A fluffy cake mix creates a delicious crust for the juicy cherry pie filling and dollops of cake mix, and a light glaze drizzled on top finishes off these treats in just the right way.

More Recipes You’ll Love

• Pumpkin Bars
• Coconut Cream Bars
• S’mores Bars
• Lemon Bars
• Custard Pie
• Chocolate Cherry Pie
• Cherry Breakfast Braid
• Peach Cobbler

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Cherry Pie Bars

5 from 1 vote

These easy cherry pie bars feature sweet cherries and a vanilla cake base for a sweet and indulgent treat. 

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 24

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Ingredients

  

1x2x3x

• 2 packages vanilla cake mix
• 2 large egg
• ⅔ cup vegetable oil
• 1 to 2 cans cherry pie filling (21-ounce cans)
• ½ cups powdered sugar
• ½ teaspoon almond extract
• ½ tablespoon tablespoons whole milk, or cream

Instructions

 

• Preheat the oven to 350°F. Grease a 9×13 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

•  We used about 1½ cans of cherry pie filling for these bars. This made a nice bar with a cherry in every bite. One can of pie filling would be sufficient for a less saucy bar.
• 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.

Nutrition

Calories: 205kcal | Carbohydrates: 45g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 309mg | Potassium: 59mg | Fiber: 1g | Sugar: 21g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg

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