Cherry Pie Sheet Cake Recipe That Feeds a Crowd

Cherry pie sheet cake combines two beloved desserts into one crowd-pleasing treat that solves the eternal debate between pie and cake lovers at any gathering.

This dessert brings bakery-style results straight from your home kitchen, making it perfect for potlucks, birthday celebrations, or Sunday dinners when you need to feed a group without the fuss.

The sweet-tart flavor profile appeals to nearly everyone, from young children to grandparents who remember similar desserts from decades past.

Baking in a sheet pan means more servings with less effort compared to traditional layered cakes or individual pies.

The presentation looks impressive enough for special occasions yet remains approachable for casual weeknight desserts when you crave something homemade.

Serving becomes effortless since you can cut portions directly from the pan without worrying about slices falling apart.

Nothing beats watching faces light up when they taste that familiar fruit-filled goodness in such a convenient, shareable form.

What Makes Cherry Pie Sheet Cake Special

• Simple Weeknight Dessert: This cherry pie sheet cake saves time and delivers delicious results when your family craves something sweet without complicated preparation.
• Crowd-Pleaser Design: The large sheet pan means everyone gets a slice, making it perfect for potlucks, family gatherings, or casual weekend treats where sharing matters.
• Beginner Baker Friendly: Even if baking feels intimidating, this recipe has straightforward steps that make creating a beautiful dessert totally approachable for someone just starting in the kitchen.
• Classic Comfort Flavor: Cherry and almond extract create a nostalgic taste that reminds you of grandma’s baking, delivering that warm, homemade comfort in every single bite.

Cherry Pie Sheet Cake Ingredient List

• Butter (1 C): The creamy base that helps make your cake rich and tender.
• Flour (3 C): Provides the essential structure for your sheet cake.
• Sugar (1 3/4 C): Adds sweetness and helps create a golden cake texture.
• Eggs (4): Bind the ingredients and contribute to the cake’s smooth consistency.

• Cherry Pie Filling (2 x 21 ounce cans): Delivers a burst of fruity flavor across your cake.

• Baking Powder (1/2 tsp): Helps your cake rise and become light and fluffy.
• Salt (1/8 tsp, dash): Enhances the overall flavor of your cake.

• Powdered Sugar (2 C): Creates a smooth, sweet topping for your cake.
• Milk (4 Tb): Helps thin and blend the glaze ingredients.
• Almond Extract (1 tsp): Adds a delicate, nutty flavor to your cake’s glaze.

Kitchen Tools Needed for Cherry Pie Sheet Cake

• Electric Mixer or Stand Mixer: Your best friend for creaming butter and sugar until light and fluffy, and mixing cake batter smoothly.
• Large Cookie Sheet (18×13 inches): Essential for spreading the cake dough and creating a beautiful sheet cake surface.
• Measuring Cups and Spoons: Precise measurements are key to getting the right balance of ingredients for your cherry pie sheet cake.
• Large Mixing Bowls (2): One for wet ingredients, another for dry ingredients to keep everything organized.
• Knife: Perfect for smoothing out cake batter and spreading pie filling evenly across the sheet.
• Mixing Fork: Great for whipping up the smooth, creamy icing that tops your delicious cake.
• Toothpick: Your trusty tool for checking if the cake is fully baked by testing the center.
• Cooking Spray: Helps prevent the cake from sticking to the cookie sheet, making cleanup a breeze.

Steps for Baking Cherry Pie Sheet Cake

Smart Kitchen Notes for Cherry Pie Sheet Cake

• Take butter out of the fridge 30 minutes before baking to reach the perfect soft consistency for creaming with sugar.
• Crack eggs into a separate bowl first to prevent shell fragments from landing in your batter and ensure smooth incorporation.
• Use Baker’s Joy spray to guarantee your cake releases perfectly without any sticking or messy greasing.
• Use the back of a knife or offset spatula to distribute cake batter and cherry filling evenly across the sheet pan for consistent baking.
• Check cake with a toothpick in the center – when it comes out clean with no wet batter, your sheet cake is ready to cool and ice.

Popular Variations for Cherry Pie Sheet Cake

• Blueberry Bonanza: Swap out cherry pie filling with fresh or frozen blueberries, using the same 2 cans worth of berries and adjusting sweetness if needed.
• Gluten-Free Friendly: Replace wheat flour with a gluten-free all-purpose blend, keeping the same 3 cups measurement and checking for a slightly different texture.
• Dairy-Free Comfort: Substitute butter with coconut oil or plant-based margarine in equal amounts, maintaining the cake’s rich and tender crumb.
• Almond-Free Alternative: Skip the almond extract in the icing, using pure vanilla extract instead for a classic sweet finish that keeps the cake’s delicious flavor profile.

Serving And Pairing Ideas For Cherry Pie Sheet Cake

• Serve Warm or Chilled: Grab a slice at room temperature or straight from the fridge – both taste fantastic and give different textures your family will adore.
• Perfect Portion Control: Cut into square bars or triangles for easy serving at picnics, potlucks, or casual gatherings with friends.
• Wine and Dessert Pairing: A crisp white wine like Riesling or a light Moscato complements the sweet cherry flavor beautifully.
• Simple Coffee Companion: Brew a fresh pot of medium roast coffee to enjoy alongside each delectable slice of this sheet cake.

Smart Storage Tips for Cherry Pie Sheet Cake

• Store leftover cherry pie sheet cake covered in the refrigerator for up to 4 days. The cool temperature helps preserve the cake’s moisture and texture.
• Wrap individual cake slices tightly in plastic wrap before refrigerating to prevent them from drying out and keep the cherries from getting mushy.
• Freeze whole cake or slices in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving to maintain the best flavor and consistency.
• When reheating refrigerated cake, warm individual slices in the microwave for 15-20 seconds to restore their soft, fresh-baked feel.

Cherry Pie Sheet Cake Helpful FAQs

Cherry Pie Sheet Cake Recipe

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4.8 from 17 reviews

• Total Time: 45-50 minutes
• Yield: 12 1x

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Description

Whipping up cherry pie sheet cake brings pure comfort right to your kitchen table, delivering a classic dessert that everyone adores. Generous layers of sweet cherries nestled between tender cake create a simple yet delightful treat perfect for sharing with family and friends.

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Ingredients

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Main Ingredients:

• 3 C flour
• 4 eggs
• 1 ¾ C sugar
• 2 (21 ounces) cherry pie filling

Supporting Ingredients:

• 1 C butter, softened
• 4 tablespoons milk
• 2 C powdered sugar

Seasoning and Flavoring:

• ½ teaspoon baking powder
• ⅛ teaspoon salt
• 1 dash salt
• 1 teaspoon almond extract

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Instructions

1. Cream 1 ¾ cups sugar and 1 cup softened butter in a mixing bowl until the mixture appears light and airy, approximately 2 minutes.
2. Incorporate 4 eggs into the butter mixture, adding them individually and scraping the bowl’s sides to ensure thorough blending.
3. Combine 3 cups flour, ⅛ teaspoon salt, and ½ teaspoon baking powder in a separate bowl.
4. Fold dry ingredients into the creamy mixture, stirring for 1-2 minutes until the batter becomes smooth and glossy.
5. Coat a large cookie sheet generously with nonstick cooking spray, ensuring complete coverage.
6. Transfer ⅔ of the cake batter onto the prepared pan, using a knife to distribute it evenly across the surface.
7. Pour 42 ounces (2 cans) of cherry pie filling directly over the cake batter, spreading it carefully with a knife.
8. Drop remaining cake batter in small spoonfuls across the cherry filling, gently smoothing the surface.
9. Slide the pan into a preheated 375°F oven, baking for 35-40 minutes until a toothpick inserted in the center emerges clean and the top turns golden brown.
10. Allow the cake to cool completely at room temperature.
11. Whisk 2 cups powdered sugar, 4 tablespoons milk, 1 teaspoon almond extract, and a pinch of salt until the glaze becomes silky and uniform.
12. Drizzle the prepared icing evenly across the cooled cake’s surface.

Notes

• Spray the pan thoroughly to prevent sticking, using Baker’s Joy cooking spray for best results.
• Ensure butter and eggs are at room temperature for smoother batter and more even mixing.
• Use a rubber spatula when spreading batter to create an even layer and prevent thick or thin spots.
• Allow the cake to cool completely before adding icing, or the glaze will melt and become runny instead of creating a smooth, glossy finish.

• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Category: Cakes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 333 kcal
• Sugar: 42 g
• Sodium: 101 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 49 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 62 mg