There’s something deeply nostalgic about the combination of cherry and almond—it reminds me of family gatherings, potluck tables, and the smell of something warm baking in the kitchen.
These Cherry Almond Cake Bars are my go-to when I need a crowd-pleasing dessert that’s both easy to make and effortlessly elegant.
Why I Love This Recipe
All-in-one dessert – No layering, no frosting fuss.
Rich almond aroma – Thanks to both almond extract and maraschino topping.
Bursting cherry pockets – Every bite is fruity and moist.
Creamy tangy frosting – Perfect balance to the sweet cake.
Perfect for sharing – Slice and serve, no mess!
What You’ll Need (Ingredient Highlights)
White cake mix – The base shortcut that makes everything easier.
Cherry pie filling – Sweet, juicy cherries in syrup add moisture and flavor.
Almond & vanilla extract – For that signature bakery-style depth.
Cream cheese – Makes the frosting rich and tangy.
Maraschino cherries – Optional garnish, but makes it extra festive.
Pro Tips Before You Start
Don’t follow box directions – Just use the dry mix as the base.
Mix gently – Don’t overmix once the filling is added.
Let it cool fully – So your frosting doesn’t melt.
Set aside some cherry filling – A little bit goes into the frosting for color and flavor.
Use room temperature ingredients – Ensures a smooth frosting.
How to Make Cherry Almond Cake Bars
Step 1: Preheat and Prep
Preheat oven to 325°F (163°C). Lightly grease a 13×9-inch baking pan.
Step 2: Reserve Cherry for Frosting
Scoop out 1/3 cup of the cherry pie filling and set it aside for the frosting.
Step 3: Mix the Batter
In a large mixing bowl, combine dry cake mix, eggs, baking powder, vanilla extract, almond extract, and the remaining cherry pie filling.
Beat on low until combined, then increase to medium and mix until smooth and creamy.
Step 4: Bake
Pour the batter into the prepared pan and spread it evenly.
Bake for about 45 minutes or until a toothpick comes out clean.
Step 5: Cool Completely
Let the cake cool in the pan on a wire rack before frosting.
Step 6: Make the Frosting
In a clean bowl, beat softened cream cheese and butter until smooth.
Add the reserved cherry pie filling, powdered sugar, almond extract, and vanilla.
Beat until fluffy and pale pink.
Step 7: Frost and Serve
Spread frosting evenly over the cooled cake.
Garnish with maraschino cherries if desired. Slice into bars and enjoy!
What to Serve It With
A cup of black coffee or espresso
Vanilla ice cream on the side
Fresh fruit or berries
Sparkling water with lemon
Whipped cream for extra indulgence
Variations / Substitutions
Use yellow cake mix – For a richer, buttery flavor.
Add chopped almonds – For texture and crunch.
Try raspberry or blueberry filling – A twist on the classic.
Make it dairy-free – Use vegan butter and cream cheese.
Skip the frosting – Dust with powdered sugar for a lighter version.
Storage & Leftovers
Fridge – Store in an airtight container for up to 4 days.
Freezer – Freeze slices for up to 2 months; thaw in fridge.
Make ahead – Bake and cool the cake a day early, then frost before serving.
Frosting leftovers – Use as a dip for fruit or graham crackers.
Keep covered – Prevents the frosting from drying out.
FAQs
Can I use another flavor of cake mix?
Yes! Yellow or vanilla cake mix works beautifully.
Does the cherry filling go in whole or chopped?
You can use it straight from the can—no chopping needed.
Can I double the recipe?
Absolutely. Use two pans or one large sheet pan and adjust baking time.
How do I make the bars extra moist?
Don’t overbake and use all the cherry filling as directed.
Can I make this without frosting?
Yes, it’s still delicious dusted with powdered sugar.
Can I use cherry jam instead of pie filling?
It’s possible, but the texture and moisture will be different.
Is this recipe freezer-friendly?
Yes! Freeze frosted bars in a single layer, then transfer to a container.
Final Thoughts
These Cherry Almond Cake Bars strike the perfect balance between festive and fuss-free.
They look beautiful, taste even better, and disappear quickly at any gathering.
If you love cherries and almond, this is the dessert that’ll steal your heart—and everyone else’s too.
Cherry Almond Cake Bars
Ingredients
- 15 ounce white cake mix dry mix only
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 21 ounce cherry pie filling
Frosting
- 16 ounces cream cheese softened
- ½ cup unsalted butter softened
- ⅓ cup cherry pie filling from above
- 2¼ cups powdered sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Optional Garnish
- Maraschino cherries with stems
Instructions
- Preheat oven to 325°F. Lightly grease a 13×9 baking pan.
- Reserve ⅓ cup of cherry filling for frosting.
- Mix cake mix, eggs, baking powder, extracts, and remaining filling. Beat until creamy.
- Pour into pan and level.
- Bake 45 minutes, or until a toothpick comes out clean. Let cool.
- Beat cream cheese and butter.
- Add reserved filling, sugar, and extracts. Beat until smooth.
- See full steps with tips & photos → https://wimpysdiner.net/cherry-almond-cake-bars/
Notes
- Make Ahead: These bars can be baked a day in advance and stored in an airtight container in the fridge. Frost just before serving.
- Flavor Variations: You can use raspberry or strawberry pie filling for a different flavor profile.
- Dairy-Free Option: Use dairy-free cream cheese and butter to make the frosting.
