Easy Cherry Snack Cake
2 cups sugar
1 cup butter, softened
1 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 (21 oz.) can cherry pie filling
2 teaspoons powdered sugar
HEAT oven to 350°. Line 15 x 10 x 1-inch baking pan with parchment paper, if desired. Coat with no-stick cooking spray.
BEAT sugar, butter and salt in large bowl with mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extracts. Gradually beat in flour.
SPREAD dough into prepared pan. Top evenly with small spoonfuls of pie filling. Gently swirl pie filling into dough with tip of knife.
BAKE 35 to 38 minutes or until toothpick inserted into plain cake in center of pan comes out clean, and edges are deep golden brown. Cool completely in pan on wire rack. Sprinkle with powdered sugar just before serving.
Serving Size (1 of 30 slices), Calories 180 (Calories from Fat 60), Total Fat 7g (Saturated Fat 4g, Trans Fat g), Cholesterol 40mg, Sodium 140mg, Total Carbohydrate 29g (Dietary Fiber g, Sugars 14g), Protein 2g, Potassium 45mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.