I love a great sheet cake recipe! They are so handy to take a long to a gathering, as they feed a large number of people…and really, who doesn’t love cake, truly.
Especially one made from scratch, yes? I have several recipes in my archives that I love, including this wonderful Almond Butter Sheet Cake, this decadent Samoa Sheet Cake and my favorite of all favorites…Coconut Lime Sheet Cake.
Cherry Pie Sheet Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 24 servings
Ingredients
1 3/4 C sugar
1 C butter, softened
4 eggs
3 C flour
1/8 tsp salt
1/2 tsp baking powder
2 (21 ounce) cans cherry pie filling
2 C powdered sugar
4 Tb milk
1 tsp almond extract
dash salt
Instructions
1. Preheat your oven to 375 degrees.
2. Cream together 1 3/4 C sugar and 1 C softened butter until light and fluffy. Should take about 2 minutes.
3. Add 4 eggs, one at a time, making sure to scrape the bottom of the bowl so all ingredients are well combined.
4. In a separate bowl combine 3 C flour, 1/8 tsp salt and 1/2 tsp baking powder. Add these dry ingredients to the creamed mixture. Mix for 1-2 minutes or until the mixture is smooth and glossy.
5. Spray a large cookie sheet with cooking spray. I like to use this Bakers Joy that has flour in it. It works great!
6. Spread 2/3 of the cake batter into the pan and smooth it out evenly with a knife.
7. Carefully spoon 2 (21 ounces each) cans of cherry pie filling over the top of the cake batter.
Spread it out evenly with a knife.
8. Drop the remaining cake batter by spoonfuls onto the cherry filling. Spread it out a bit with a knife.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Like this! Allow the cake to cool completely.
10. Combine 2 C powdered sugar, 4 Tb milk, 1 tsp almond extract and a dash of salt. Whisk it together with a fork to until smooth. Drizzle the icing over the top of the cake.
Serve and enjoy!