Cherry Kuchen Bars

Buttery, tender bars layered with sweet cherry filling and a vanilla glaze – these Cherry Kuchen Bars are an easy, crowd-pleasing treat.

Cherry Kuchen Bars are made with a buttery dough that forms both the base and the topping, layered with cherry pie filling and finished with a simple vanilla icing drizzle. This recipe is inspired by one originally published by Better Homes and Gardens, which I have made many times over the years and gradually adjusted to get it just right for my family.

The dough is thick and spoonable, creating soft bars with lightly golden peaks and pockets of bubbling cherries. Baked in a 9 x 13 inch pan, these bars slice cleanly once cooled and are easy to make ahead for sharing or serving later.

Tips for Best Results

• Use softened butter: Make sure your butter is room temperature for a smooth, easy-to-mix dough.
• Don’t overmix: Once you add the flour, mix just until combined to keep the bars tender.
• Leave a border: When spreading the cherry filling, leave a small edge so the topping sticks better.
• Drop topping, don’t spread: Spoon the remaining dough over the cherries instead of flattening – it creates a rustic, golden look.
• Cool completely before icing: The glaze will slide off if the bars are still warm.
• Check doneness: The top should be lightly golden, and the filling should bubble at the edges.

Ingredients & Substitutions

• Unsalted butter – softened for easy mixing; provides richness and a tender, buttery texture. Can use margarine or coconut oil for a dairy-free version.
• Granulated sugar – sweetens the dough and helps with browning. Swap half with brown sugar for a deeper, caramel-like flavour.
• Eggs – add structure, moisture, and help bind the dough. Flax eggs (2 tbsp flax + 6 tbsp water per 2 eggs) work for a vegan alternative.
• Vanilla extract – enhances the overall flavour and aroma of both dough and icing. Pure or imitation works.
• All-purpose flour – forms the base of the dough and gives structure. 1:1 gluten-free flour can be used if needed.
• Baking powder – leavening agent that helps the dough rise and stay light. Ensure it’s fresh for best results.
• Salt – balances sweetness and enhances flavours. Reduce slightly if using salted butter.
• Cherry pie filling – provides the fruity, sweet-tart layer. Homemade cherry preserves or frozen cherries cooked with sugar and a bit of cornstarch are good substitutes.
• Icing sugar – creates the smooth, sweet glaze. Sifting removes lumps for a cleaner finish.
• Milk – thins the icing to a drizzleable consistency. Plant-based milk works for dairy-free options.
• Vanilla extract – adds depth and aroma to the icing.

Looking for More Dessert Bars?

Check out more of my favourite dessert bar recipes!

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Inspired by Ben & Jerry’s Chunky Monkey Ice Cream, these Chunky Monkey Brownies are a perfect treat with chocolate, banana and walnuts coming together for one amazing dessert!

Craving something sweet and fruity? Try this easy recipe for delicious blueberry cream cheese bars made with cake mix and pie filling.

Cherry Kuchen Bars

Yields: 24 bars | Prep time: 15 minutes | Cook time: 40 to 45 minutes

Ingredients

For the dough

• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 tsp (5 ml) vanilla extract
• 3 cups (375 g) all-purpose flour
• 2½ tsp (12 g) baking powder
• ½ tsp (3 g) salt

For the filling

• 1 can (21 oz / 595 g) cherry pie filling

For the icing

• 1 cup (120 g) icing sugar
• 2 to 3 tbsp (30 to 45 ml) milk
• ½ tsp (2.5 ml) vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9 x 13 inch baking pan.
2. Cream the butter and sugar in a large bowl until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
4. Combine the dry ingredients in a separate bowl. Add the flour, baking powder, and salt to the butter mixture and mix just until a soft dough forms.
5. Press just over half of the dough evenly into the prepared pan to form the base. (Image 1)
6. Spread the cherry pie filling evenly over the dough, leaving a small border around the edges.
7. Top with remaining dough, dropping it by spoonfuls over the cherries. Do not spread. Some filling should remain visible. (Image 2)
8. Bake for 40 to 45 minutes, or until the topping is lightly golden and the filling is bubbling around the edges.
9. Cool completely in the pan before icing.
10. Make the icing by whisking together the icing sugar, milk, and vanilla. Drizzle over the cooled bars.
11. Slice and serve.