Fruit Squares | Cherry Family Favorite
This is my family’s cherry fruit squares recipe. It has just the right amount of sweetness and is so delicious with a cup of coffee or tea. I grew up loving and eating this tasty dessert.
When I was growing up, dessert after dinner was a given. I wonder if people still have after dinner dessert regularly.
This is such a great dessert to eat because it’s fairly light and it’s very scrumptious. We have made this family recipe with all types of canned fruit but cherry is my favorite.
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Helpful tips
- Take the butter out at least a half hour before starting the recipe. I usually unwrap the butter and place it in the stand mixer bowl. I also cut the butter into pats so it softens faster.
- Whenever I grease a pan, I put a sandwich baggie over my hand and dip it into the greasing agent. I smear it around the pan and throw the baggie away after I’m finished. This way your hand stays clean.
- You can use all purpose white flour instead of spelt. They are interchangeable.
- My recipe card comes with a slider on it so if you want to double the recipe, move the slider to the right position.
- You can double the recipe if you make it in a 9″ x 13″ pan. If you do, you will need to bake it longer. Check after 55 minutes but it could go as long as 60 minutes.
How to make cherry fruit squares
Pre-step
Take out the butter at least 30 minutes before starting the recipe.
Preheat the oven to 350 degrees Fahrenheit and liberally grease an 8 x 8 pan.
Step one
Gather the batter ingredients – butter, sugar, eggs, vanilla and salt.
Step two
Get out your stand mixer and place the room temperature butter into it along with the sugar.
Turn the mixer on medium and cream the two ingredients together.
Step three
Add vanilla, salt and the eggs and mix until they are incorporated.
Step four
Gather the rest of the ingredients – cherry pie filling and flour.
Step five
Divide the batter in half. Add half in the greased pan and press it down in the bottom of the pan with either your hand or rubber spatula.
Step six
Spread a little more than half of the can of cherry filling on top of that layer of batter. You can use the whole can but I find the amount I use perfect.
Step seven
Take a spoon and scoop some batter and add it to the cherry filling in the pan. Do this until all the batter is used up.
No need to spread that layer. It will spread as it bakes.
Step eight
Bake it for 45 minutes. (Now, if you double this recipe like my family does, you will bake it between 55 – 60 minutes.)
⏰
Let it rest for 10 minutes before cutting it into nine squares. You can wait longer but it’s super tasty warm.
I lift a piece of cherry square and get ready to plate it.
Look at all that cherry goodness! Yum.
YUM. So nice and fruity. The cake part is a perfect complement to the cherry. My family use all purpose flour and you can too, but I prefer my spelt.
I hope you enjoyed this cherry fruit squares recipe!
Other popular desserts
And as always, may all your dishes be delish!
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My Family’s Cherry Fruit Squares
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 2 eggs
- 1 1/2 cups flour
- 1/2 can cherry filling I used a little over 1/2 a can
Instructions
- Preheat oven to 350 F
- In a stand mixer, add butter and sugar and mix until incorporated
- Add vanilla, salt and one egg at a time and mix until both eggs are incorporated
- Add flour and mix until combined
- Divide dough in half and press half in greased pan
- Spread cherry filling on batter layer
- Plop tablespoons of batter on top of the fruit layer
- Bake for 40 – 45 minutes
- Let cake cool for 10 minutes before cutting into squares
- Serve warm or cold
- Eat a forkful
- Sigh
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Take the butter out at least a half hour before starting the recipe. I usually unwrap the butter and place it in the stand mixer bowl. I also cut the butter into pats so it softens faster.
- Whenever I grease a pan, I put a sandwich baggie over my hand and dip it into the greasing agent. I smear it around the pan and throw the baggie away after I’m finished. This way your hand stays clean.
- You can use all purpose white flour instead of spelt. They are interchangeable.
- My recipe card comes with a slider on it so if you want to double the recipe, move the slider to the right position.
- You can double the recipe if you make it in a 9″ x 13″ pan. If you do, you will need to bake it longer. Check after 55 minutes but it could go as long as 60 minutes.
