Cherry Dessert Pizza The Perfect Easy Bake for Any Occasion

Cherry dessert pizza is more than a treat it’s an edible celebration of sweet, tart, and buttery perfection. This mouthwatering dessert takes the best parts of cherry pie and marries them with the irresistible crust of a classic pizza. If you’ve ever craved something different after dinner, this sweet pizza will satisfy every sugar-loving craving. Made with a golden crust, vibrant cherry filling, and a buttery crumble topping finished with a delicate almond glaze, it’s a showstopper on any table.

At CookTune, we’ve always been inspired by recipes that blend tradition with a twist. Our story began in a cozy family kitchen where Sunday baking was a beloved ritual. One day, we took our favorite cherry pie recipe and thought, “Why not turn this into pizza?” That spark led us down the road of testing and tasting until the ultimate cherry dessert pizza was born one of our most requested treats at family events and blog readers alike.

Check out this chocolate-cherry layered delight if you love cherry-based desserts as much as we do.

In this article, we’ll take you step-by-step through creating your own cherry dessert pizza masterpiece, from the crust to the final drizzle of glaze. Let’s dig into the sweet magic.

Table of Contents

Table of Contents

Cherry Dessert Pizza – The Ultimate Sweet Pizza Experience

What Is Cherry Dessert Pizza and Why You’ll Love It

A rich cherry pie filling, a buttery crumble topping, a sweet almond glaze, and a gently sweetened pizza dough foundation combine to create the fusion delicacy known as cherry dessert pizza. The beauty of this dessert lies in its contrast—crispy crust, gooey fruit, crunchy topping, and silky glaze.

Whether you’re serving it after a summer BBQ or making it the star of your holiday dessert table, this cherry delight hits every mark. It’s easy to make, endlessly customizable, and stunning on presentation. It also lets you use pantry staples, so there’s no need for complicated ingredients.

The Story Behind Our Cherry Dessert Pizza Recipe

This recipe has roots in nostalgia and creativity. Back in our early blogging days at CookTune, we were exploring new ways to reinvent classic desserts. Inspired by our cherry pie and cinnamon roll recipes, we tried something bold—merging pie filling and pizza crust. The first try wasn’t perfect, but with a few tweaks (hello almond glaze!), it became an instant hit.

We tested variations with graham crust, puff pastry, and even shortbread—but nothing compared to the light chew of a homemade pizza crust. Paired with a buttery crumble and juicy cherry topping, we found dessert bliss. The final version? A pizza you’ll want to eat with both hands—and maybe not share.

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Essential Ingredients Breakdown

Dough Secrets: From Warm Water to Perfectly Puffed Crust

At the heart of every good cherry dessert pizza lies a crust that’s soft yet sturdy, sweet but subtle. This base isn’t your average pizza dough. It’s lightly sweetened and designed to hold up to moist toppings without becoming soggy.

Here’s what you’ll need:

Ingredient	Amount	Purpose
Warm Water	1 cup (237 g)	Activates the yeast
Granulated Sugar	2 tablespoons	Feeds the yeast and adds sweetness
Active Dry Yeast	1 teaspoon	Makes the dough rise
Vegetable Oil	⅓ cup (75 g)	Moistens the dough
All-Purpose Flour	2½ cups (312.5 g)	Structure and elasticity
Kosher Salt	1 teaspoon	Enhances overall flavor

The secret is to keep your water between 105°F and 110°F—too hot will kill the yeast, too cold won’t activate it. Once combined, the dough should be slightly sticky and smooth. Let it rise in a warm spot for about an hour. This rise gives you a pillow-soft foundation for your cherry masterpiece.

Don’t miss our guide to baking with fruit crusts like these blueberry fritter bites.
Discover great ideas like blueberry fritter bites

Choosing Between Canned vs. Homemade Cherry Pie Filling

While this cherry dessert pizza recipe is made with one 21-ounce can of cherry pie filling, you can absolutely use homemade cherry pie filling if you prefer a fresher taste and more control over sugar levels.

Why use canned cherry pie filling?

• Quick and convenient
• Consistent texture
• Available year-round

Why go homemade?

• Less sugar (you control the sweetness)
• Can use fresh or frozen cherries
• Boosts flavor with lemon zest, cinnamon, or almond extract

For a homemade option, simmer 2 cups of pitted cherries with ½ cup sugar, 1 tablespoon cornstarch, and a splash of lemon juice until thickened. Cool it slightly before spreading onto the crust.

Whether you go homemade or store-bought, cherries should be thick and glossy, not runny. A good filling makes every bite a juicy explosion of sweet-tart flavor.

Making the Perfect Crust for Cherry Dessert Pizza

How to Prepare and Proof the Dough Correctly

The base of your cherry dessert pizza is more than just a vessel—it’s a crucial flavor layer. Soft on the inside, crisp around the edges, and just sweet enough, this crust stands out.

Start by blooming your yeast:
Mix the warm water (105°–110°F) with sugar and yeast. Let it sit for 5 minutes until foamy. This is proof your yeast is active and alive. If there’s no foam, your yeast may be expired or the water was too hot or cold.

Next, stir in half the oil, followed by flour and salt. Mix until a shaggy dough forms, then knead by hand or with a stand mixer until smooth and slightly tacky.

Pro Tip:
If the dough sticks to your fingers too much, add a tablespoon of flour. If it’s dry and cracking, drizzle in a little water.

Let the dough rise in a greased bowl, covered with a towel or plastic wrap. It needs about 1 hour in a warm space until it doubles in size. This creates those beautiful airy bubbles that give the crust its lift and chew.

Parbaking Tips to Get That Golden Crispy Base

Once the dough has risen, you’re ready to shape and bake.

1. Preheat oven to 450°F (232°C)
2. Line a 12-inch pizza pan with parchment paper
3. Pour remaining vegetable oil onto the pan
4. Press the dough out with your fingers, pushing it gently to the edges and making light dimples across the surface

Parbake it for 10 minutes before adding any toppings. This sets the crust structure, prevents sogginess, and gives a light golden color that boosts flavor and crunch.

A partially baked crust ensures that when you pile on that cherry filling and crumble topping, it won’t collapse into a soggy mess. Instead, you’ll get bite after bite of delicious contrast: crispy edges, tender interior, and a chewy base.

Building Layers of Flavor – Toppings Explained

Applying the Buttery-Sugar Base Layer

Once your crust is perfectly parbaked and slightly golden, it’s time to lock in some flavor. The secret here is a simple buttery-sugar spread that infuses the base with moisture, sweetness, and a hint of caramelization.

In a small bowl, combine:

• 3 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar

Stir until smooth and slightly thickened. As soon as the crust comes out of the oven, brush the entire surface with this mixture, working it into the dimples created during shaping. This step acts like a barrier—preventing the fruit juices from seeping into the dough—while adding an extra layer of flavor.

You’ll notice the crust starts to absorb the butter and shimmer under the sugar. It’s not just eye candy—it’s an irresistible, lightly crisp base that sets the stage for the cherry magic to follow.

How to Spread Cherry Filling Evenly for Perfect Bite Balance

Now comes the heart of the pizza: the cherry pie filling.

Whether you use a high-quality canned version or go homemade, the key is in the spread. Too much filling in one spot makes it messy and uneven. Too little and you’ll be left with bland bites.

Follow these steps for flawless cherry coverage:

1. Use the back of a spoon to gently spread the filling across the crust.
2. Don’t dump it in the center—start from the edges and work inward.
3. Make sure the filling reaches all edges but avoid overloading the center.

Aim for a layer that’s thick but manageable—about 1/4 inch deep. You want those cherries to shine without sliding off your slice.

Want to level up the flavor? Add a sprinkle of cinnamon or a few crushed almonds over the filling before baking. These subtle enhancements give the cherries a grown-up flavor twist.

This is also the moment where the visual wow-factor kicks in—bright red cherries glistening against the golden crust create a bakery-worthy presentation.

Crumble Topping – The Cherry Dessert Pizza Gamechanger

Making the Best Buttery Crumble

A cherry dessert pizza without a crumble topping is like a sundae without whipped cream. The crumble adds texture, depth, and a buttery richness that balances the tartness of the cherries. This layer is the true gamechanger—the part that turns casual dessert lovers into full-blown fans.

Here’s how to create a crumb that’s perfectly golden and clumpy in all the right ways:

You’ll need:

• 1 cup (125 g) all-purpose flour
• ⅔ cup (133 g) granulated sugar
• 6 tablespoons light brown sugar
• ½ teaspoon kosher salt
• ½ cup (113 g) unsalted butter, melted and slightly cooled

In a medium bowl, whisk together the dry ingredients—flour, both sugars, and salt. Then pour in the melted butter and stir gently. Don’t overmix. You’re aiming for that signature chunky, pebble-like texture that crisps up during baking.

It should look like damp sand with bits that clump together naturally. If it feels too dry, drizzle in a teaspoon more of butter. If it’s too wet and sticky, add a spoonful of flour.

Pro Tip: Chill the crumble for 5–10 minutes before using it if you want more defined chunks after baking.

Tips for Even, Golden Baking Without Burning

After you have your cherry layer in place, evenly distribute the crumble on top. Don’t just dump it on—use your fingers to distribute it in generous handfuls, making sure it covers the cherries all the way to the crust.

You are now prepared to bake once more, but this time, the toppings will be the main attraction.

Bake at 450°F (232°C) for 13–15 minutes, watching closely. You’re aiming for the crumble to turn a light golden brown without burning. The center should stay soft and buttery, but the edges should get a little crispier and darker.

Avoid overbaking. If your oven runs hot, check it at 12 minutes. The sugars in the crumble can go from golden to scorched fast, and you don’t want bitter notes interrupting the sweet cherry harmony.

As the dessert bakes, the buttery crumbles will melt slightly into the cherry filling, while others crisp on top—creating a double-textured finish that’s hard to resist.

Signature Glaze for the Final Touch

Making Almond Glaze with Just 3 Ingredients

If the cherry filling is the heart of this dessert, then the glaze is its halo. This glossy drizzle adds elegance, moisture, and that subtle pop of almond that makes each bite feel gourmet.

And the best part? It comes together with just three ingredients—no mixer, no stove, just a whisk and a bowl.

Here’s what you’ll need:

• 1 cup (125 g) confectioners’ sugar
• 1 tablespoon whole milk
• ¼ teaspoon almond extract

To make it, simply whisk the powdered sugar and almond extract in a small bowl, then slowly add milk until you reach a smooth, pourable consistency. The glaze should drizzle off a spoon in a ribbon, not in globs or splashes. If it’s too thick, add more milk in ½ teaspoon increments. If it’s too runny, stir in a bit more sugar.

Why almond?
Almond extract gives the glaze a rich, nutty depth that pairs beautifully with the tart cherries and buttery crumble. It adds a layer of aroma and complexity that takes this pizza from “good” to “where did you buy this?!”

If almond isn’t your thing, try vanilla, lemon, or even maple extract instead—but almond remains the classic.

When and How to Drizzle Glaze for Visual and Flavor Perfection

Timing is everything when it comes to glazing. Drizzle the glaze while the pizza is still warm, but not hot—ideally, about 5 minutes out of the oven. This allows the glaze to melt slightly into the crumble without completely vanishing.

Use a spoon or fork to zigzag the glaze across the top in thin streams. There’s no need to coat the entire pizza. A few well-placed ribbons will create contrast and shine while letting the cherry color and crumble texture peek through.

You can also double the glaze batch if you’re aiming for extra indulgence or serving to glaze-lovers.

This final flourish not only tastes heavenly but looks stunning. The shiny white glaze against the red cherry topping and golden crumble gives a bakery-window finish that’s hard to believe came from your own oven.

Best Ways to Serve and Store Cherry Dessert Pizza

How to Slice and Plate Cherry Dessert Pizza for Maximum Impact

Serving cherry dessert pizza isn’t just about taste—it’s about presentation. You’ve spent time crafting the perfect crust, layering sweet cherry filling, topping it with buttery crumble, and finishing with that almond glaze. Now, let’s make sure every slice looks as irresistible as it tastes.

Start by letting the cherry dessert pizza cool for at least 5–10 minutes. This gives the glaze time to set and prevents the cherry filling from spilling out too quickly when sliced.

Depending on how generous you want the portions, cut the pizza into 8 to 12 slices using a pizza cutter or a sharp chef’s knife. For parties, bite-sized triangles or squares are ideal. For dessert tables, slightly larger wedges make a visual statement.

When plating, contrast works wonders. Try serving each slice of cherry dessert pizza on a plain white plate, dusted lightly with powdered sugar, or with a dollop of whipped cream on the side.

If you’re feeling indulgent, a small scoop of vanilla bean ice cream beside a warm slice of cherry dessert pizza is the ultimate move. The cold creaminess against the warm cherries and crumble is pure comfort food perfection.

Storing Leftovers While Maintaining Texture and Flavor

If you happen to have leftovers (which isn’t always the case), cherry dessert pizza stores surprisingly well when done right. But there’s a catch: keeping that crust crisp and the crumble crunchy while preserving the cherry filling’s juiciness.

Storage tips for cherry dessert pizza:

Storage Method	Duration	Notes
Airtight container (room temp)	1 day	Best for maintaining crust texture
Refrigerator (sealed)	3 days	Keeps the cherry filling fresh, may soften crust
Freezer (tightly wrapped)	Up to 1 month	Thaw at room temp and reheat in the oven

If refrigerating, line the storage container with a paper towel to absorb excess moisture and prevent soggy bottoms. When you’re ready to enjoy it again, skip the microwave and instead reheat in a 325°F oven for 5–8 minutes. This revives the crust’s crispness and warms the cherries without drying out the crumble.

Avoid adding glaze before freezing—save it for just before serving. You can make a fresh batch in 30 seconds and drizzle it over warmed slices for that freshly-baked look and feel.

Conclusion: Why You Need to Try Cherry Dessert Pizza Today

If you’re looking for a dessert that blends comfort, creativity, and crave-worthy flavor in every bite, cherry dessert pizza is the ultimate answer. It’s not just a sweet dish—it’s an experience. From the warm, golden crust to the glossy cherry filling and that buttery crumble topped with almond glaze, every layer brings something unique to the table.

Unlike traditional fruit pies or basic cakes, cherry dessert pizza delivers a slice of indulgence that’s easy to make and impossible to forget. Whether you’re serving it at a celebration, a casual weekend gathering, or just baking to treat yourself, this dessert turns ordinary moments into something truly special.

The best part? Cherry dessert pizza is endlessly customizable. Make it your own with chocolate drizzle, nuts, fresh fruit, or festive toppings. Serve it warm with ice cream, or chill it for a refreshing twist—there’s no wrong way to enjoy it.

So go ahead, gather your ingredients, preheat that oven, and create your own cherry dessert masterpiece. You’ll never look at fruit pizza the same way again.

Explore this Apple Dessert Pizza for more creative baking inspiration.

Cherry Dessert Pizza FAQs Answered

Cherry Dessert Pizza RECIPE