These gooey cherry gingerbread bars are topped with a vanilla icing and loaded with cherry pie delight.
One of my favorite aspects of the holidays is the opportunity to bake, bake, and bake some more. I like delivering cookies to friends and family all around the nation, bringing sweets to holiday events, and, of course, baking on Christmas Day.
We’re all aware that things might become a bit crazy during this time of year, so finding time-saving shortcuts is critical. I rely on goods like Lucky Leaf to help me make delectable pastries with fruit fillings. On my site, you’ll discover a variety of Lucky Leaf recipes, including some of my favorites: Black Forest Poke Cake, Bourbon Peach Pound Cake, and Chocolate Cherry Monkey Bread Muffins. All of these would be fantastic sweets to bring to a Christmas party, if you’re willing to share.
These Cherry Gingerbread Bars are another Christmas goodie I’m serving today. The gingerbread cake is covered with vanilla icing and stuffed with cherry pie filling.
This dish is really simple to make. However, there is one critical step: cream the butter and sugar together until light and fluffy. This aids in the incorporation of air into the batter.
The batter will be quite thick. Spread half of the batter on the bottom of the pan, then half of the pie filling, stirring it into the batter. Then, on top of it, add the remaining gingerbread batter and pie filling. This aids in the layering of the pie filling into the gingerbread. After it had fully chilled, I topped it with a basic vanilla frosting. Try a half batch of my Perfect Vanilla Frosting if you want to prepare your own frosting.
Are you putting together a last-minute Christmas menu? This would look amazing on your dessert table! The cherry filling elevates the traditional gingerbread cake to a whole new level.
This article was sponsored by Lucky Leaf Pie Filling. All decisions are mine.
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Gooey gingerbread cake bars topped with vanilla frosting and loaded with cherry pie delight.
- C Unsalted butter, softened
- C Sugar
- 1 Large egg
- 2/3 C Molasses
- 2 C All-purpose flour
- 2 tsp Baking powder
- 2 tsp Ginger
- 1 tsp Cinnamon
- tsp Salt
- 1/4 tsp Baking soda
- C Milk
- 1 can Lucky Leaf Cherry Pie Filling
- 1 jar Vanilla frosting
- Preheat the oven to 350 degrees Fahrenheit. Coat a 9-by-13-inch baking pan with cooking spray.
- Soften butter in the microwave 10-15 seconds.
- Combine softened butter and sugar in a medium-sized mixing basin. On medium speed, beat until creamy. The mixture should be light and frothy. Scrape down the bowl’s sides.
- Beat in the egg and molasses until completely mixed. Scrape down the bowl’s sides.
- Combine flour, baking powder, ginger, cinnamon, salt, and baking soda in a separate small basin. Whisk everything together.
- Alternately add half of the dry ingredients and half of the milk, mixing just until incorporated. When the batter is fully combined, use your spatula to flip it over from the bottom to the top.
- Pour half of the batter into the pan, followed by half of the cherry pie filling. Swirl the pie filling into the batter using a spatula. Cover with the remaining cake batter and top with the remaining pie filling. Incorporate pie filling into batter.
- Bake for 35-40 minutes at 350°F. The baking time may vary depending on the oven. When you can insert a toothpick and it comes out clean, the cake is done. Allow the cake to cool fully before serving.
- Once cooled, topped with vanilla frosting.
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Other recipes you might like:
Black Forest Cookie Cups
Black Forest Poke Cake
Chocolate Cherry Monkey Bread Muffins