Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes. When you make this Cherry Pie Sheet Cake Recipes you’ll feel like you’ve died and gone to heaven.
1 3/4 C sugar
1 C butter, softened
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
Preheat your oven to 375 degrees.
Cream together 1 3/4 C sugar and 1 C softened butter until light and fluffy. Should take about 2 minutes.
Add 4 eggs, one at a time, making sure to scrape the bottom of the bowl so all ingredients are well combined.
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.
Spray a large cookie sheet with cooking spray. I like to use this Bakers Joy that has flour in it. It works great!
Spread 2/3 of the cake batter into the pan and smooth it out evenly with a knife.
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.
Drop the remaining cake batter by spoonfuls onto the cherry filling. Spread it out a bit with a knife.
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.
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!