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A cross between a cake and a cobbler, this pudding is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbor shared the recipe over 30 years ago. -Brenda Parker, Kalamazoo, Michigan
Nutritional Facts 1 serving (1 each) equals 296 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 147 mg sodium, 65 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Cherry Pudding Cake in Taste of Home April/May 1996, p37
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Reviewed on May. 23, 2012 by ljshade
I have made this many times and it is always a hugh hit. I have also used different fruits. Be creative.
Reviewed on May. 21, 2012 by vickysue
very easy & very tasty - we topped it with Cool Whip & it was great -
Reviewed on Feb. 24, 2012 by IdahoJeff
You've got to be kidding! TWO cups of flour and ONE cup of milk and POUR it into baking dish - not going to happen. Needs WAY more milk till it will form a batter. After you do that it's pretty good.
Reviewed on Jan. 02, 2012 by peoriaanne
Everyone loved this recipe and it was SO easy to make. We ate it when it was still warm after 30 minutes out of the oven with vanilla ice cream - it was the best!I used vegetable oil instead of canola oil because my niece is allergic to corn and since I couldn't find any water-packed pitted red cherries at my grocery store, I just used 2 cans (21 oz. each) of cherry pie filling and washed and drained it really well.
Everyone loved this recipe and it was SO easy to make. We ate it when it was still warm after 30 minutes out of the oven with vanilla ice cream - it was the best!
I used vegetable oil instead of canola oil because my niece is allergic to corn and since I couldn't find any water-packed pitted red cherries at my grocery store, I just used 2 cans (21 oz. each) of cherry pie filling and washed and drained it really well.
Reviewed on Nov. 09, 2011 by gmcnickles
Whoa, there must be a way to cut the sugar in this thing. My teeth hurt and my tongue is sore from the overwhelming sweetness. I'm going to try leaving out most of the sugar in the cherries and see what happens. Anybody already try that? My husband, from the Midwest, asked if I'd heard of "Cherry Pudding Cake"; I searched on line and was happy to find this and make it. He said the taste matched what he remembered. I'm used to the California idea of sweet and am in sugar shock. Help.
Reviewed on Apr. 13, 2011 by philo475
I found this recipe in an old cookbook in Upstate NY. Tried it and then made way too much but much to my delight everybody loved it. it even freezes well. Though it is a little different it is still a great bit of desert, and easy to make.
Reviewed on Feb. 07, 2011 by slofrano
Everyone loved this - even the ones who typically do not want dessert. Made it like the recipe & wouldn't change a thing. Had some fresh cherries off our tree from last summer. Wonderful!
Reviewed on Mar. 30, 2010 by philo475
I messed up the first time I made this recipe and ended up with 7 batches of it. Fortunately I found it all gone within a month and it freezes well. The orignal recipe that I used called for an ungodly amount of sugar thank you for not using that much. putting chocolate in the mix is really good.
Reviewed on Jul. 09, 2009 by bettyaking
What quantity would you use (i.e., cups, etc.) if you substituted fresh bing cherries?
Reviewed on Mar. 09, 2009 by jpopik
Very simple and very good! I made it with sweet cherries I had previous froze. I thawed them, and added less sugar to cherries.
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