It was my husband's monthly design review meetings that last all week. They voted this recipe as their #1 favorite of the week.
It is light and airy - not a heavy dessert.
Once you mix up all of the ingredients, pour it into a 9 x 13 inch pan. Using a knife, mark off sections where you will add the cherries. Since I wanted to get the most cuts, I divided it into 7 down by 4 across squares. Normally, I would make the sections larger for family.
Next you want to add the canned cherries. I drop two cherries per section (more if it is a bigger section). Don't worry to much if they touch one another, since the dough will rise over it.
Here you can see what it looks like when is has been baked. After it is cooled, you drizzle frosting over the cake. Once the frosting dries, cut into squares, using the cherries as your guide.
The dogs like to be where I am, so I have a bed in the kitchen. They were playing, but as you can see, it is nap time. I guess cooking isn't very exciting for them, unless they can eat it.
No snacking on dessert for them!
Easy Cherry Squares Print
1 ½ cup sugar 2 cups flour
1 cup butter 1 tsp vanilla
4 eggs 1 can cherry pie filling
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each one.
At low speed, add vanilla and flour. Pour batter into a well greased 9 by 13 inch pan.
Mark off sections depending on what size you want. (Normally, I make 20 sections) Place a heaping teaspoon of cherry filling into the center of each section.
Bake at 350 degrees for 40 - 45 minutes. Allow cake to cool.
1 cup powdered sugar
1 tsp. vanilla
1 - 2 tablespoons milk
Mix all ingredients adding the milk until smooth. Pour over cooled cake. Allow to set before cutting into squares.
I hope you enjoy this recipe from my archives.
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