This recipe for Cherry Almond Cake Bars is so easy to make and quite delicious. I like making it for family gatherings or potluck dinners at church. My husband loves the moist cake, and the dots of cherries with glaze and almonds makes it pretty enough to serve for holiday occasions. Some people have even mistaken them for a simplified version of Kolaches. You be the judge.
The best part is it’s easy to put together, making it a great recipe when you have last-minute company or just need a quick dessert to serve. And who doesn’t like the ease of using a cake mix? I like to use a white cake mix, or if I can find it, a Sour Cream White Cake mix.
Betty Crocker is my go-to brand, but Duncan Hines would also work. Just make sure it has pudding in the mix to ensure a moist dessert!
Ingredients for Cherry Almond Cake Bars
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Instructions For Making This Recipe
Preheat oven to 350°F. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Cake Mix
In a large mixing bowl, combine the white cake mix, sour cream, water and large eggs. Beat on medium high for 3 minutes.
Spread the batter into a greased baking sheet or jelly roll pan.
Drop pie filling in 15 spoonfuls, dividing the filling evenly over the batter.
Bake in preheated oven for 25-30 minutes until the cake springs back when touched. Allow to cool.
Make the Glaze
While the cake is cooling, prepare the icing. In a small bowl combine the powdered sugar, whole milk, and almond extract. Mix together with a whisk until smooth.
Spread the glaze over the cooled cake and sprinkle with sliced almonds. Cut the cake into 15 square pieces for serving.
This cake will easily serve 15 people. Cover with plastic wrap or aluminum foil and refrigerate for up to 5 days.
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Cherry Almond Cake Bars
Ingredients
- 16 oz white cake mix with pudding, like Betty Crocker
- 1 cup sour cream
- 1/4 cup water
- 3 large eggs
- 21 oz. cherry pie filling
- 1/3 cup sliced almonds
- 1 1/2 cups powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon almond extract
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Instructions Click to Start Cooking
- Preheat oven to 350℉. Gather ingredients so that you have everything close at hand on the counter or table.
- In a large mixing bowl, combine 16 oz (453.59 g) white cake mix, 1 cup (230 g) sour cream, 1/4 cup (59.15 g) water and 3 large (3 large) eggs. Beat on medium high for 3 minutes.
- Spread the batter into a greased baking sheet or jelly roll pan.
- Drop 21 oz. (21 oz.) cherry pie filling in 15 spoonfuls, dividing the filling evenly over the batter.
- Bake in preheated oven for 25-30 minutes until the cake springs back when touched. Allow to cool.
- While the cake is cooling, prepare the icing. In a small bowl combine 1 1/2 cups (180 g) powdered sugar, 2 tablespoons (29.57 ml) whole milk, and 1/2 teaspoon (2.46 ml) almond extract. Mix together with a whisk until smooth.
- Spread the glaze over the cooled cake and sprinkle with 1/3 cup (36 g) sliced almonds. Serves 15.
Nutrition
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Let me know how it turned out!
