2-ingredient CHERRY BARS
1 box of one-step Angel Food Cake mix (no ingredients called for on package except water ~ but you won’t be adding that)
21 oz. can of cherry pie filling (extra cherry)
OPTIONAL add-ins: 1/4 tsp. almond extract and/or 1/4 tsp. ground nutmeg
(nutmeg is best, since almond extract may taste too artificial {especially combined with any possible “tin” flavor from the can})
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Preheat the oven to 350 degrees. Spray a 9x13” pan with non-stick baking spray (containing flour) and set aside.
Put the cherry pie filling into a large bowl. Gently fold the Angel Food Cake mix (no water) with a rubber scraper (a little at a time, so it doesn’t pouf back at you), until well blended
Spread batter into prepared pan (getting into the corners well). Bake for about 18-25 minutes or until the cake is golden brown & tester comes out clean. It will be all puffy from the oven, but then deflate as it cools
Let cool completely before cutting and serving. If you want, you can sprinkle with powdered sugar, when they’re cool. (Easier to cut if you keep dipping your knife into flour as you cut.) Makes about 24 bars
TIP: I made these for our Easter Brunch dessert table. So, after 18 minutes, I added some Easter sprinkles on top, so they’d stick. (and it’s always a good idea to check early anyways, to be sure your oven isn’t baking too fast)
IMPORTANT:
(1) You should really use non-stick BAKING spray (with flour) rather than the other non-stick sprays which release butter or oil into the sides of the bars (and could discolor it).
(2) It’s important to use a RUBBER SCRAPER and FOLD the Angel Food cake mix gently into the cherry pie mix ~ never beat it with a spoon! The cake mix is formulated with egg whites to make a light & fluffy cake, and you want to keep that light fluffiness in your bars too (not beat it out with a spoon or mixer).