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Gingerbread Cherry Bars


  • Author: Julianne Bayer
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 minutes
  • Yield: 15 bars 1x

Ingredients

  • ½ C Unsalted butter, softened
  • ½ C Sugar
  • 1 Large egg
  • 2/3 C Molasses
  • 2 ¼ C All-purpose flour
  • 2 tsp Baking powder
  • 2 tsp Ginger
  • 1 tsp Cinnamon
  • ½ tsp Salt
  • 1/4 tsp Baking soda
  • ¾ C Milk
  • 1 can Lucky Leaf Cherry Pie Filling
  • 1 jar Vanilla frosting

Instructions

  1. Preheat oven to 350° F. Grease a 9”by 13” pan with cooking spray.
  2. Soften butter in the microwave 10-15 seconds.
  3. In a medium-sized bowl, combine softened butter and sugar. Beat together on medium speed until creamy. Mixture should appear light and fluffy. Scrape down the sides of the bowl.
  4. Add egg and molasses and beat until mixture is well combined. Scrape down the sides of the bowl.
  5. In a separate, small bowl, combine flour, baking powder, ginger, cinnamon, salt and baking soda. Whisk together.
  6. Alternate adding half the dry ingredients with half the milk, mixing just until combined. Once mixed, use your spatula to turn the batter over form the bottom to the top to ensure batter is well mixed.
  7. Pour half the batter in the bottom of the pan, and then add half the cherry pie filling. Use your spatula and swirl the pie filling into the batter. Cover with remaining cake batter and add remaining pie filling on top of that. Swirl pie filling into batter.
  8. Bake at 350° for 35-40 minutes. Baking times will vary by oven. Cake is finished when you can insert a toothpick and it comes out clean. Allow cake to cool completely.
  9. Once cooled, topped with vanilla frosting.