11 Easy Desserts Using Canned Cherry Pie Filling

Oh, the magic of canned cherry pie filling! It’s the shortcut to scrumptious desserts that taste like you spent hours in the kitchen. From cherry cheesecake bites to quick cobblers, these 11 easy recipes will satisfy your sweet tooth without the fuss. Ready to bake?

Cherry Cheesecake Bars

Just when you thought classic cheesecake couldn't get any better, these cherry cheesecake bars arrive with a buttery graham cracker crust, a lusciously creamy filling, and a jewel-toned cherry topping that glistens like summer in a pan. Each bite offers a perfect balance of tangy cream cheese and sweet, jammy cherries, making them an irresistible dessert for potlucks, holidays, or simply a refined treat at home.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs (about 12 full sheets, finely ground)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted (for a richer flavor, use salted butter and omit added salt)

Cheesecake Filling

• 16 ounces cream cheese, softened to room temperature (full-fat for best texture)
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/4 cup sour cream (or Greek yogurt, for extra tang)

Topping

• 1 (21-ounce) can cherry pie filling (choose a brand with plump, whole cherries)

Instructions

1. Preheat oven to 325°F. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
2. Make the crust: In a medium bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly moistened. Firmly press the mixture into the bottom of the prepared pan. Tip: Use the bottom of a measuring cup to press evenly for a compact crust.
3. Bake the crust for 10 minutes, until fragrant and lightly golden. Remove from oven and let cool on a wire rack for 5 minutes.
4. Meanwhile, prepare the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add sugar and beat until combined, scraping down sides as needed.
5. Add eggs one at a time, beating on low after each just until incorporated — do not overmix. Add vanilla and sour cream; mix on low until smooth and homogenous. Tip: Overmixing incorporates too much air, which can cause cracks while baking.
6. Pour the cheesecake filling over the slightly cooled crust and spread into an even layer. Gently tap the pan on the counter a few times to release any air bubbles.
7. Bake for 22-26 minutes, until the edges are set and the center jiggles slightly when shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour (this gradual cooling prevents cracking).
8. Remove from oven and let cool completely on a wire rack (about 1 hour). Then gently spoon the cherry pie filling over the top, spreading to the edges. Tip: If the cherries are very syrupy, drain excess syrup first so the bars don't become soggy.
9. Refrigerate for at least 4 hours, preferably overnight, until fully chilled and firm. Use parchment overhang to lift the bars out; slice into 16 squares with a sharp knife, wiping clean between cuts.

Between the crisp, buttery crust, the cloud-like cheesecake, and the glossy cherry blanket, each bar is an elegant harmony of textures and flavors. Serve them straight from the fridge for a clean slice, or let them sit at room temperature for 10 minutes for a creamier bite — either way, they’re a showstopper on any dessert table.

No-Bake Cherry Cream Pie

Here’s a dessert that requires no oven but delivers all the creamy, fruity satisfaction of a classic pie. The velvety filling, crowned with a glossy cherry topping, rests on a buttery graham cracker crust. It’s the ultimate make-ahead treat for warm days or effortless entertaining.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

For the Crust

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling

• 8 ounces cream cheese, softened to room temperature
• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream, cold

For the Topping

• 1 can (21 ounces) cherry pie filling
• Optional: fresh mint leaves for garnish

Instructions

1. Make the crust: In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until all crumbs are moistened.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use a flat-bottomed glass to pack it evenly. Refrigerate while preparing filling.
3. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute.
4. Gradually add sweetened condensed milk and beat until fully incorporated. Scrape down the sides as needed.
5. Add lemon juice and vanilla extract; mix on low until combined. The mixture will thicken slightly.
6. In a separate chilled bowl, whip the cold heavy cream with clean beaters until stiff peaks form. (Tip: For best results, chill the bowl and beaters beforehand.)
7. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Fold until no white streaks remain. Do not overmix.
8. Pour the filling into the prepared crust and spread evenly. Smooth the top with an offset spatula.
9. Refrigerate the pie for at least 4 hours, or overnight, until firm and set. (Tip: Cover loosely with plastic wrap after 30 minutes to prevent a skin from forming.)
10. Just before serving, spoon the cherry pie filling over the top. Spread evenly. Garnish with fresh mint leaves if desired.

Nothing compares to the ethereal lightness of this no-bake cherry cream pie. Each slice reveals a silky, tangy filling that melts on the tongue, balanced by the sweet-tart cherry topping and buttery crunch of the crust. Serve it chilled on a warm afternoon or as the grand finale to a summer dinner party — it’s always a showstopper.

Cherry Chocolate Lava Cakes

Glistening with molten chocolate and studded with bursts of tart cherry, these individual lava cakes offer a refined twist on a classic indulgence. The warm, gooey center contrasts beautifully with the delicate, cake-like exterior, making each serving an elegant delight.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 14 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, plus more for greasing
• 4 oz semisweet chocolate, finely chopped (use 60-70% cacao for best flavor)
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 3 tablespoons all-purpose flour (or gluten-free substitute if needed)
• 1/2 cup canned cherry pie filling (plus extra for garnish)
• Cocoa powder for dusting ramekins

Instructions

1. Preheat oven to 425°F. Butter four 6-oz ramekins and dust with cocoa powder, tapping out excess.
2. In a heatproof bowl set over simmering water or in the microwave in 20-second bursts, melt the butter and chocolate together until smooth; stir until combined. Tip: Avoid overheating to prevent separation.
3. In a large bowl, whisk together the eggs, egg yolks, and sugar until thick and pale, about 2 minutes.
4. Whisk in the vanilla and salt until incorporated.
5. Gently fold the melted chocolate mixture into the egg mixture using a rubber spatula, stirring until just combined—do not overmix.
6. Sprinkle the flour over the batter and fold gently until no streaks remain, scraping the bottom and sides.
7. Divide half of the batter evenly among the prepared ramekins (about 2 tablespoons each).
8. Place a generous 1½ tablespoons of cherry pie filling in the center of each, keeping it away from the edges.
9. Top with the remaining batter, spreading to completely seal the filling. Tip: Use a small offset spatula to smooth the top.
10. Bake for exactly 12-14 minutes, until the edges are set and the center still jiggles slightly when shaken. A toothpick inserted 1/2 inch from the edge should come out with moist crumbs.
11. Let cool in the ramekins for 1 minute. Run a thin knife around the edges to loosen. Invert onto serving plates if desired, or serve directly in the ramekins.
12. Garnish with a dollop of extra cherry pie filling and a dusting of powdered sugar or cocoa powder. Tip: For an extra touch, add a sprig of mint.

Heavenly rich with a surprise cherry center, these cakes strike a perfect balance between decadence and fruitiness. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable finale that lingers on the palate.

Cherry Cobbler

There's something deeply comforting about a warm cherry cobbler, with its bubbling ruby-red filling and golden, buttery biscuit topping. This classic dessert, made effortlessly with canned cherry pie filling, delivers all the nostalgic charm of summer without the fuss.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

• 1 can (21 oz) cherry pie filling
• 1 cup all-purpose flour
• 1/4 cup granulated sugar, plus more for sprinkling
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold, cut into small cubes
• 1/2 cup whole milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F. Grease a 9×9-inch baking dish.
2. Pour the cherry pie filling into the prepared dish and spread evenly.
3. In a medium bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
4. Cut cold butter into dry ingredients using a pastry blender or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces. (Tip: Work quickly to keep butter cold for flakier biscuits.)
5. Make a well in the center; add milk and vanilla; stir just until combined. (Tip: Do not overmix; a few dry spots are fine.)
6. Drop spoonfuls of biscuit dough over the cherry filling, spacing evenly. Sprinkle a little extra sugar on top.
7. Bake for 35-40 minutes, until topping is golden brown and filling is bubbly around the edges. A toothpick inserted into a biscuit should come out clean.
8. Let cool on a wire rack for at least 10 minutes before serving.

A scoop of vanilla ice cream melting over the warm cobbler is the perfect finishing touch, as the creamy cold contrasts with the tender, buttery biscuits and the sweet-tart cherries. This dessert is a reminder that sometimes the simplest recipes bring the greatest joy.

Cherry Almond Crisp

Cherry Almond Crisp transforms a pantry staple into an elegant dessert. The vibrant cherry filling is enveloped by a golden, nutty crumble that shatters with each spoonful. This dish proves that sophistication need not be complicated.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

Filling

• 1 can (21 oz) cherry pie filling (choose a quality brand like Lucky Leaf for best flavor)
• 1/2 tsp almond extract (enhances the cherry-almond pairing)
• 1 tbsp lemon juice (brightens the sweetness)
• 1 tbsp cornstarch (optional, if filling seems runny; helps thicken)

Topping

• 1/2 cup all-purpose flour (spooned and leveled for accuracy)
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 3/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cut into small cubes (keep cold for flaky texture)
• 1/2 cup sliced almonds (plus extra for garnish if desired)
• 1/2 tsp almond extract (or vanilla, but almond reinforces the theme)

Instructions

1. Preheat oven to 375°F. Position a rack in the center and place a rimmed baking sheet on the lower rack to catch any drips.
2. In a medium bowl, combine the cherry pie filling, almond extract, lemon juice, and cornstarch (if using). Stir until smooth, then pour into a 9-inch square baking dish.
3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Add the cold butter cubes and cut them into the dry mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. (Tip: Keep the butter cold—chill it for 10 minutes if needed—for the flakiest crumb.)
4. Stir in the sliced almonds and the remaining almond extract until evenly distributed. The topping should clump slightly when pressed together. (Tip: For deeper nuttiness, toast the almonds in a dry skillet over medium heat for 2–3 minutes before adding.)
5. Sprinkle the crumb topping evenly over the cherry filling, covering it completely but leaving some texture.
6. Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbly around the edges. Rotate the dish halfway through for even browning.
7. Let cool on a wire rack for at least 15 minutes before serving. (Tip: Serve warm with vanilla ice cream or a dollop of whipped cream for the ultimate contrast.)

Beneath that craggy, almond-studded crust lies a luscious cherry center that bursts with fruity intensity. Each bite offers a satisfying contrast of crunchy and tender, sweet and tart. For an extra touch, drizzle with a simple almond glaze or serve with a scoop of vanilla bean ice cream.

Cherry Hand Pies

Craft these delightful Cherry Hand Pies, where flaky, golden pastry encases a luscious, sweet-tart cherry filling. Perfect for picnics or cozy afternoons, these handheld treats offer a nostalgic taste of summer in every bite.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the Pastry

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp granulated sugar
• 1 cup unsalted butter, cold and cubed
• 1/2 cup ice water, or more as needed

For the Filling and Assembly

• 1 can (21 oz) cherry pie filling, drained slightly
• 1 tbsp lemon juice
• 1/4 tsp almond extract, optional but recommended
• 1 large egg
• 1 tbsp water
• Coarse sugar, for sprinkling

Instructions

1. In a large bowl, whisk together flour, salt, and sugar.
2. Cut cold butter into the flour mixture using a pastry blender or your fingertips until pea-sized crumbs form.
3. Gradually add ice water, stirring with a fork until the dough just comes together. (Tip: Do not overwork the dough; it should be shaggy.)
4. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
5. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. In a small bowl, combine cherry pie filling, lemon juice, and almond extract if using. (Tip: Drain excess syrup to prevent soggy bottoms.)
7. On a lightly floured surface, roll out one dough disc to 1/8-inch thickness. Cut into 4-inch circles. Repeat with second disc, rerolling scraps.
8. Place about 1 tablespoon of filling in the center of each circle. Brush edges with water.
9. Fold dough over filling, press edges to seal, then crimp with a fork.
10. Place pies on prepared baking sheet. Beat egg with water and brush over pies. Sprinkle with coarse sugar. Cut small slits for steam vents.
11. Bake for 20–25 minutes until golden brown. (Tip: Rotate the sheet halfway through for even browning.)
12. Cool on a wire rack for at least 10 minutes before serving.

Unbelievably flaky and bursting with fruit, these hand pies are best enjoyed warm with a dollop of vanilla ice cream. Their portable size makes them ideal for sharing—or hoarding all to yourself.

Cherry Coconut Macaroons

Kissed with the tang of cherry and the sweetness of coconut, these macaroons combine a chewy, golden exterior with a tender crumb. Studded with bits of canned cherry pie filling, each bite offers a burst of tart fruit against the rich coconut. Perfect for spring gatherings or an elegant afternoon treat.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Macaroons

• 3 cups (about 10 oz) sweetened shredded coconut
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 3/4 cup canned cherry pie filling, cherry pieces coarsely chopped (discard excess syrup) — use a slotted spoon to remove cherries from syrup and chop into small bits

Instructions

1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
2. In a large bowl, combine coconut, condensed milk, vanilla, and salt. Stir until thoroughly mixed.
3. Gently fold in the chopped cherry pie filling pieces until evenly distributed. Let the mixture rest for 10 minutes to allow the coconut to hydrate (this improves chewiness).
4. Using a 1.5-tablespoon cookie scoop or two spoons, drop rounded mounds onto prepared sheets, spacing about 2 inches apart. For even baking, aim for uniform size.
5. Bake for 12-15 minutes, rotating the sheets halfway through, until edges are golden and centers are set but still soft.
6. Let cool on baking sheets for 5 minutes, then transfer macaroons to a wire rack to cool completely.

Glistening with flecks of cherry and boasting a perfectly chewy crumb, these macaroons are a delightful twist on a classic. Serve them alongside fresh fruit or a dollop of whipped cream for a sophisticated dessert, or simply enjoy as a sweet midday indulgence. Their elegant simplicity makes them a recipe to return to again and again.

Cherry Ice Cream Sundae Sauce

Unexpectedly delightful, this cherry ice cream sundae sauce transforms a humble can of cherry pie filling into a luxuriously smooth topping that glistens like jewels. With a whisper of almond and a touch of citrus, it’s the perfect last-minute indulgence for any dessert.

Serving: 6 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

For the Sauce

• 1 can (21 oz) cherry pie filling
• 2 tablespoons fresh lemon juice (brightens the flavor)
• 1/2 teaspoon almond extract (adds a nutty, elegant note)
• 1/4 teaspoon vanilla extract
• Pinch of kosher salt (balances sweetness)

Instructions

1. In a medium saucepan, combine the cherry pie filling, lemon juice, almond extract, vanilla extract, and salt. Stir gently to blend.
2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Look for small bubbles around the edges—this takes about 3-4 minutes.
3. Reduce the heat to low and let the sauce cook for 5-7 minutes, stirring frequently to prevent sticking. The sauce should thicken slightly and become glossy; if it seems too thick, stir in 1 tablespoon of water.
4. Remove the saucepan from heat and let the sauce cool for 10 minutes. It will continue to thicken as it cools. For a smoother texture, you can briefly blend with an immersion blender, but the chunky cherry pieces are lovely.
5. Serve warm over vanilla ice cream, or chill in the refrigerator for a cold topping. The sauce keeps in an airtight container for up to a week.

Chill the sauce for a colder topping or spoon it warm over vanilla ice cream for a comforting contrast. The glossy, ruby-red sauce pairs beautifully with crunchy toppings like toasted almonds or a dollop of whipped cream.

Cherry Oatmeal Bars

Crafted with a buttery oat crust, a luscious layer of cherry pie filling, and a crumbly streusel topping, these Cherry Oatmeal Bars are the perfect balance of tart and sweet.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Oat Mixture (Crust and Streusel)

• 1 1/2 cups old-fashioned rolled oats (not quick-cooking, for better texture)
• 1 cup all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup cold unsalted butter, cut into small cubes (keep cold for flaky streusel)

For the Cherry Filling

• 1 can (21 oz) cherry pie filling (premium brand for best flavor)
• 1 teaspoon lemon juice (optional, to brighten tartness)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, whisk together the rolled oats, all-purpose flour, brown sugar, baking soda, and salt until well combined.
3. Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the mixture until it resembles coarse crumbs with pea-sized butter bits. Tip: Work quickly to keep the butter cold; this ensures a tender, crumbly texture.
4. Reserve 1 cup of the oat mixture for the streusel topping. Press the remaining oat mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, until the crust is just set and lightly golden at the edges.
5. In a small bowl, stir together the cherry pie filling and lemon juice (if using). Spread the filling evenly over the pre-baked crust.
6. Sprinkle the reserved 1 cup oat mixture evenly over the cherry filling. Gently press the streusel into the filling so it adheres.
7. Bake for 20–25 minutes, until the streusel is deep golden brown and the filling is bubbly. Tip: Rotate the pan halfway through for even browning. Let the bars cool completely in the pan on a wire rack—this allows the filling to set, ensuring clean slices.
8. Lift the bars out using the parchment overhang, then cut into 12 squares. For the neatest cuts, use a sharp knife wiped clean between each slice.

As the bars cool, the filling sets into a jammy layer that contrasts beautifully with the crunchy oat topping. A dollop of whipped cream or a scoop of vanilla ice cream elevates these to a dessert worthy of any gathering.

Cherry Cream Cheese Muffins

A delicate balance of tart cherries and velvety cream cheese swirl elevates the classic muffin into an indulgent breakfast or afternoon treat. Each bite reveals pockets of luscious cherry filling intertwined with a tender crumb, finished with a subtle tang that lingers beautifully.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted (or neutral oil)
• 2 large eggs, room temperature
• 1/2 cup whole milk (or buttermilk for extra tenderness)
• 1 teaspoon vanilla extract
• 4 ounces cream cheese, softened (room temperature)
• 2 tablespoons granulated sugar (for cream cheese swirl)
• 1/2 teaspoon vanilla extract (for swirl)
• 1 cup canned cherry pie filling (drain excess syrup if thick)

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, salt, and 1/2 cup sugar. Whisking aerates the flour for a lighter crumb.
3. In a separate bowl, whisk melted butter, eggs, milk, and vanilla until smooth.
4. Pour wet ingredients into dry and stir just until combined; a few lumps remain. Overmixing yields dense muffins.
5. In a small bowl, mix softened cream cheese, 2 tablespoons sugar, and 1/2 teaspoon vanilla until smooth.
6. Spoon half the batter into muffin cups, filling about 1/3 full. Add a dollop (about 1 teaspoon) of cream cheese mixture, then a spoonful of cherry pie filling (2-3 cherries each). Top with remaining batter.
7. Optional: Swirl gently with a toothpick for a marbled effect.
8. Bake for 18-20 minutes until golden and a toothpick inserted into the cake part comes out clean. If you hit cherry, retest in a flour area.
9. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.

The tender, buttery crumb contrasts beautifully with the creamy tang and sweet cherry pockets. These muffins are at their best within a day, but you can store them in an airtight container for up to three days. For an extra touch, dust with powdered sugar before serving.

Cherry Dump Cake

Very few desserts capture the effortless charm of a cherry dump cake. With its luscious canned cherry pie filling and a buttery cake mix topping, this dessert delivers pure comfort with minimal effort. It’s the perfect last-minute treat for a weeknight craving or a weekend gathering.

Serving: 8 | Prep Time: 5 minutes | Cooking Time: 40 minutes

Ingredients

• 1 can (21 oz) cherry pie filling (do not add extra sugar)
• 1 box (15.25 oz) yellow cake mix (use dry; do not prepare batter)
• 1/2 cup (1 stick) unsalted butter, cut into thin pats (cold butter works best for a crumbly topping)

Instructions

1. Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Pour the entire can of cherry pie filling into the prepared dish and spread it into an even layer.
3. Sprinkle the dry yellow cake mix evenly over the cherry filling, ensuring full coverage. Do not stir.
4. Distribute the thin butter pats over the cake mix, covering the surface as uniformly as possible. This will create a golden, crumbly topping.
5. Bake for 40 to 45 minutes, until the top is deep golden brown and the filling is bubbling around the edges. Tip: Rotate the dish halfway through for even browning.
6. Remove from oven and let cool on a wire rack for at least 10 minutes. Serve warm, spooning into bowls or plates. The topping will continue to set as it cools.

How delightful it is to serve this warm, with the tart cherries mingling with the buttery, cake-like topping. A scoop of vanilla ice cream melts slowly into the crevices, creating a luscious finale. For an elegant touch, garnish with fresh mint leaves and a light dusting of powdered sugar.

Conclusion

Loved this collection? Canned cherry pie filling makes dessert a breeze! Try these quick recipes, then leave a comment with your favorite. Don’t forget to share this article on Pinterest to inspire fellow bakers!