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.
Ingredients
Scale
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
Instructions
- Cream 1 ¾ cups sugar and 1 cup softened butter in a mixing bowl until the mixture appears light and airy, approximately 2 minutes.
- Incorporate 4 eggs into the butter mixture, adding them individually and scraping the bowl’s sides to ensure thorough blending.
- Combine 3 cups flour, ⅛ teaspoon salt, and ½ teaspoon baking powder in a separate bowl.
- Fold dry ingredients into the creamy mixture, stirring for 1-2 minutes until the batter becomes smooth and glossy.
- Coat a large cookie sheet generously with nonstick cooking spray, ensuring complete coverage.
- Transfer ⅔ of the cake batter onto the prepared pan, using a knife to distribute it evenly across the surface.
- Pour 42 ounces (2 cans) of cherry pie filling directly over the cake batter, spreading it carefully with a knife.
- Drop remaining cake batter in small spoonfuls across the cherry filling, gently smoothing the surface.
- 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.
- Allow the cake to cool completely at room temperature.
- Whisk 2 cups powdered sugar, 4 tablespoons milk, 1 teaspoon almond extract, and a pinch of salt until the glaze becomes silky and uniform.
- 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