Cherry Pie Bars with Buttermilk Glaze

Cherry Pie Bars with Buttermilk Glaze is made from an easy homemade soft butter cake and topped with canned cherry pie filling with a drizzled buttermilk glaze.

If you’re looking for a pie/bar/cookie/cherry/glazed recipe, stop right here.  You’ve landed in the right spot.  This one’s got it all.

It looks like it’s double crusted.

But, it’s not.

It looks like you went to a lot of trouble.

But, you didn’t.

It looks like it tastes scrumptious.

And it certainly does!

For entertaining, cookie exchanges, food gifts, or just because you need something sweet, let this be the next thing you make. Honestly, the butter cake part is good enough to eat by itself.  And then you top it with cherry pie filling. And then you drizzle on buttermilk glaze.  In my case, lots of buttermilk glaze. My family is a fool for it.  Normal people might want to half the recipe for glaze, but that’s not us.

I don’t use a lot of almond extract in cooking but every time I do, it reminds me of my Granny and her Jergens lotion that had a cherry/almond scent.  That fragrance has fallen out of favor, apparently, but it sure was popular back in the day. I loved the smell of it on my Granny’s skin. This recipe calls for vanilla extact, also.  I used commercially prepared, but , if you’re interested in learning to make homemade, check out this recipe for Vanilla Extract.

In addition to this recipe for these little bars that are out of this world tasty (with the best butter cake in the whole big world),  you’re getting NINE more brand new cookie recipes.  I was happy that I was asked to participate in the Recipe Lion Virtual Cookie Exchange this year.

Be sure to scroll all the way to the bottom of the page to find the links to the other nine recipes.

If those nine cookie recipes aren’t enough for you, be sure to check out this great Chocolate Covered Cherry Cookies recipe.  More cookies.  More cherry. Win!

It’s time to grease your pans and heat up your ovens.  We’ve got to baking to do, good people.

Y’all come see us!

Cherry Pie Bars with Buttermilk Glaze

preheat oven to 350 degrees

yield: one (10×15) pan

Canned cherry pie filling makes this an easy dessert recipe. The base  is a soft butter cake that is the tasting butter cake you’ve ever had. A small amount of the cake batter is dabbed on the cherry pie filling simulating a top crust.  I made up an unusually  large amount of buttermilk glaze because my family is a fool for glazes.  Normal people might want to half the recipe.

2 cups granulated sugar

1 cup (2 sticks) unsalted butter, room temperature

1 1/2  teaspoons kosher salt

4 eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

3 cups all-purpose flour

2 (21 ounce) cans cherry pie filling

glaze

2 cups powered sugar

1 tablespoon melted butter, cooled

1 teaspoon vanilla extract

1/2 teaspoon almond extract

3 to 4 tablespoons buttermilk

Cream softened butter, sugar, and salt with a electric mixer until light and fluffy, about 5 minutes.

Add eggs, one at a time, and beat after each addition.

Mix in extracts.

Gradually mix in flour.

Reserve 1/3 of the dough.

Spread remaining 2/3s of the batter evenly in a buttered  10×15 rimmed baking sheet.

Spread pie filling evenly over batter.

Drop remaining batter by teaspoonfuls onto pie filling.

Bake approximately 40 minutes or until golden brown.

Remove pan from oven and place on a wire rack. Cool completely.

make the glaze:

Add powdered sugar, melted butter, and extracts to a small bowl. Stir together.  Add buttermilk, one tablespoon at a time, until the desired consistency is reached.

Drizzle over bars.

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3.80 from 30 votes

Cherry Pie Bars with Buttermilk Glaze

Cherry Pie Bars with Buttermilk Glaze is made from an easy homemade soft butter cake and topped with canned cherry pie filling with a drizzled buttermilk glaze.

Author: Jackie Garvin

Ingredients

• 2 cups granulated sugar
• 1 cup 2 sticks unsalted butter, room temperature
• 1 1/2 teaspoons kosher salt
• 4 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 cups all-purpose flour
• 2 21 ounce cans cherry pie filling
• glaze
• 2 cups powered sugar
• 1 tablespoon melted butter cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 to 4 tablespoons buttermilk

Instructions

• Cream softened butter, sugar, and salt with a electric mixer until light and fluffy, about 5 minutes.
• Add eggs, one at a time, and beat after each addition.  
• Mix in extracts.
• Gradually mix in flour.
• Reserve 1/3 of the dough.
• Spread remaining 2/3s of the batter evenly in a buttered  10x15 rimmed baking sheet.
• Spread pie filling evenly over batter.
• Drop remaining batter by teaspoonfuls onto pie filling.
• Bake approximately 40 minutes or until golden brown.
• Remove pan from oven and place on a wire rack. Cool completely.
• make the glaze:
• Add powdered sugar, melted butter, and extracts to a small bowl. Stir together.  Add buttermilk, one tablespoon at a time, until the desired consistency is reached. 
• Drizzle over bars. 

Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

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