This quick cherry dessert is amazing for last minute dessert. I would describe it as a cherry cake but baked in a sheet pan with pie filing. You get the best of both worlds when you are craving pie but are too lazy to make it.
Ingredients:
1 cup (2 sticks) butter or margarine
1½ cup granulated sugar
4 eggs
1 tsp almond extract
2 cups all purpose flour
2 tsp baking powder
1 can (21 oz.) cherry pie filling
Directions:
Preheat oven to 350ºF.
In a large mixing bowl, cream together the butter and sugar.
Add the eggs. Beat until light and fluffy.
Add the almond extract.
Stir in the flour and baking powder. Mix until smooth.
Butter a 13-by-9-inch cake pan. Turn the mixture into the pan.
Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction.
Bake at 350 degrees F for 45 to 50 minutes or until golden and cake test done.
Dust with powdered sugar, if desired.
Notes:
Filling will sink into the cake while baking.
For blueberry dessert, substitute blueberry pie filling for the cherry filling.
Serves: 12-16
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