Sunken Cherry Cake Bars
Sunken Cherry Cake Bars offer a moist, buttery base with pockets of sweet cherry filling, perfect for dessert or teatime, appealing to those who love fruity baked treats.
Ingredients
Instructions
- Grease a 9 x 13-inch pan.
- Mix all ingredients together, except for the cherry pie filling.
- Pour the batter into the prepared pan and spread evenly.
- Place the cherry pie filling on top of the batter, spacing cherries about 1/2 inch apart.
- Bake at 350°F for 45 minutes or until the cake is done and a tester inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have vanilla sugar, you can substitute with an equal amount of granulated sugar mixed with a teaspoon of vanilla extract. To prevent the cherries from sinking too much, lightly coat them in flour before adding to the batter. This technique can be helpful in recipes like Ginger Cookies(Mother'S Recipe) as well.
Serving Suggestions
These cake bars are perfect for a sweet afternoon treat or dessert. Serve them warm with a scoop of vanilla ice cream or whipped cream for an indulgent pairing. They also go wonderfully with coffee or tea. For a fun twist, try drizzling melted chocolate over the top for added decadence. They can be a delightful complement to dishes like Old-Fashioned No Crust Apple Pie.
Storage & Reheating
Store any leftover Sunken Cherry Cake Bars in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week. To reheat, preheat your oven to 350°F and warm the bars for about 10 minutes or until heated through, ensuring they retain their moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sunken Cherry Cake Bars contains roughly 744 calories, with 16g protein, 49g carbohydrates, and 55g fat. It is an excellent source of protein (33% of the Daily Value), iron (27% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of calcium and vitamin D. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of cherry pie filling?
Yes, you can use fresh cherries, but you'll need to pit and slice them. Toss them in a little sugar to enhance their sweetness and help them release moisture. Since fresh cherries have a different texture, they may not sink as much as the pie filling, creating a different look.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum for better texture. This adjustment allows those who follow vegetarian recipes or have gluten sensitivities to enjoy this delicious dessert without compromising on taste.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with just a few crumbs, it's ready. Keep in mind that ovens can vary, so start checking a few minutes before the recommended baking time to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).