Prep Time 25m
Cook Time 70m
Ready Time 180m
Yield 8 servings

  • Pillsbury Baking Spray with Flour
  • 2 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 cup sugar, divided
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1/4 cup butter, softened
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1 large egg, lightly beaten, divided
  • 1/2 teaspoon almond extract
  • 1 (8 oz.) package cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 (21 oz.) can cherry pie filling
  • 1/2 cup sliced almonds
Preparation Directions
  • Step 1Heat oven to 350ºF. Coat a 9-inch springform pan with baking spray. Combine flour, sugar, shortening and butter in large bowl. Beat with electric mixer on medium speed until mixture resembles coarse crumbs. Reserve 3/4 cup crumb mixture for topping.
  • Step 2Blend baking powder, baking soda and salt into remaining crumb mixture. Add sour cream, egg and almond extract, beating at medium speed until well blended. Spread batter in bottom and 1 inch up sides of prepared pan.
  • Step 3For Filling: BEAT cream cheese and sugar in medium bowl with electric mixer on medium speed until smooth. Add egg, beating just until blended. Spread over cake batter.
  • Step 4Spoon cherry pie filling evenly over entire surface. Combine reserved crumb mixture and almonds. Sprinkle evenly over cherry layer.
  • Step 5Bake 60 to 65 minutes or until edges are a deep golden brown. Cool on wire rack 15 minutes. Remove sides from pan; cool completely on wire rack.
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