Cherry Pudding Cake Recipe

4.5 13 11
Cherry Pudding Cake Recipe
Cherry Pudding Cake Recipe photo by Taste of Home
Publisher Photo

Cherry Pudding Cake Recipe

Read Reviews
4.5 13 11
Publisher Photo
A cross between a cake and a cobbler, this dessert 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
Featured In: Top 10 Cherry Desserts
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

Ingredients

  • 2 cups all-purpose flour
  • 2-1/2 cups sugar, divided
  • 4 teaspoons baking powder
  • 1 cup whole milk
  • 2 tablespoons canola oil
  • 2 cans (14-1/2 ounces each) water-packed pitted tart red cherries, well drained
  • 2 to 3 drops red food coloring, optional
  • 1/8 teaspoon almond extract
  • Whipped cream or ice cream, optional

Directions

In a bowl, combine flour, 1 cup of sugar, baking powder, milk and oil; pour into a greased shallow 3-qt. baking dish. In a bowl, combine cherries, food coloring if desired, extract and remaining sugar; spoon over batter.
Bake at 375° for 40-45 minutes or until a toothpick inserted in the cake portion comes out clean. Serve warm, if desired with whipped cream or ice cream. Yield: 12 servings.
Originally published as Cherry Pudding Cake in Taste of Home April/May 1996, p37

Nutritional Facts

1 each: 296 calories, 3g fat (1g saturated fat), 3mg cholesterol, 147mg sodium, 65g carbohydrate (48g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 2-1/2 cups sugar, divided
  • 4 teaspoons baking powder
  • 1 cup whole milk
  • 2 tablespoons canola oil
  • 2 cans (14-1/2 ounces each) water-packed pitted tart red cherries, well drained
  • 2 to 3 drops red food coloring, optional
  • 1/8 teaspoon almond extract
  • Whipped cream or ice cream, optional
  1. In a bowl, combine flour, 1 cup of sugar, baking powder, milk and oil; pour into a greased shallow 3-qt. baking dish. In a bowl, combine cherries, food coloring if desired, extract and remaining sugar; spoon over batter.
  2. Bake at 375° for 40-45 minutes or until a toothpick inserted in the cake portion comes out clean. Serve warm, if desired with whipped cream or ice cream. Yield: 12 servings.
Originally published as Cherry Pudding Cake in Taste of Home April/May 1996, p37

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Reviews forCherry Pudding Cake

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tsuop User ID: 6274346 269475
Reviewed Jul. 14, 2017 Edited Jul. 15, 2017

"This is absolutely amazing!! My Mother gave me this recipe years ago. We use all kinds of fruit blueberries, raspberries as well as cherries. This is a main dish w/us Meatless Mondays !! .

IdahoJeff try it.... you'll love it!!
I don't like the new recipe format, I wanted to give 5 stars!!"

MY REVIEW
Dottie b User ID: 7922235 268003
Reviewed Jun. 15, 2017

"I make a cherry pudding with a recipe that's very similar I got from my mother. Always ate it hot in milk, as a main dish!"

MY REVIEW
tmeow User ID: 4053347 10244
Reviewed Dec. 14, 2013

"I have the cookbook and tried this one. Amazing!! We loved it. I canned some cherries and used them. It was amazing. This is a keeper. We loved it. Next time I will make one in cherry and try it with blueberries."

MY REVIEW
ljshade User ID: 4600918 10381
Reviewed May. 23, 2012

"I have made this many times and it is always a hugh hit. I have also used different fruits. Be creative."

MY REVIEW
vickysue User ID: 334694 9893
Reviewed May. 21, 2012

"very easy & very tasty - we topped it with Cool Whip & it was great -"

MY REVIEW
IdahoJeff User ID: 6546408 9230
Reviewed Feb. 24, 2012

"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."

MY REVIEW
peoriaanne User ID: 5467199 10232
Reviewed Jan. 2, 2012

"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."

MY REVIEW
gmcnickles User ID: 6333201 9229
Reviewed Nov. 9, 2011

"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."

MY REVIEW
philo475 User ID: 5005728 6945
Reviewed Apr. 13, 2011

"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."

MY REVIEW
slofrano User ID: 5808028 200615
Reviewed Feb. 7, 2011

"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!"

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