Ingredients:
- 1 cup (225g) unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract (optional but amazing)
- 3 cups all-purpose flour
- 1 tsp salt
- 1 (21 oz / ~600g) can cherry pie filling (or any pie filling you love)
- Powdered sugar for dusting (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 15×10-inch baking pan or line it with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.
- Gradually add flour and salt, mixing just until combined.
- Spread ⅔ of the batter evenly into the prepared pan. It’ll be thick — use a spatula.
- Spoon cherry filling evenly over the batter.
- Drop remaining batter by spoonfuls over the cherry layer — it doesn’t need to cover it perfectly.
- Bake for 30–35 minutes or until the top is lightly golden brown.
- Cool completely before cutting into squares. Sprinkle with powdered sugar if you want that bakery look.
💡 Tip: Try with blueberry, apple, or raspberry filling too — every version tastes unreal.
🔥 Storage: Keep in an airtight container at room temp for up to 3 days (if it even lasts that long).
