Quick Cherry Dessert
Rev BJ Friley
Tip: For blueberry dessert, substitute blueberry pie filling for the cherry filling.
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- 1 c
- (2 sticks) butter or margarine
- 1 1/2 c
- granulated sugar
- 1 tsp
- almond extract
- 2 c
- all purpose flour
- 2 tsp
- baking powder
- 1 can(s)
- (21 oz.) cherry pie filling
- powdered sugar to dust over top
1Preheat oven to 350 degrees F.
2In a large mixing bowl, cream together the butter and sugar.
3Add the eggs.
4Beat until light and fluffy.
5Add the almond extract.
6Stir in the flour and baking powder.
7Mix until smooth.
8Butter a 13-by-9-inch cake pan.
9Turn the mixture into the pan.
10Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction.
11Bake at 350 degrees F for 45 to 50 minutes or until golden and cake test done.
NOTE: Filling will sink into the cake while baking.
12To serve, cut into 16 pieces.
13Place bottom side up on serving plate.
14Dust with powdered sugar, if used.
15Spoon lightly sweetened whipped cream over each serving, if desired.