Cherry Pudding Cake Recipe
Cherry Pudding Cake Recipe photo by Taste of Home

Cherry Pudding Cake Recipe

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4.5 11 9
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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
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 10-12 servings


  • 2 cups all-purpose flour
  • 2-1/2 cups sugar, divided
  • 4 teaspoons baking powder
  • 1 cup 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

Nutritional Facts

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


  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 with whipped cream or ice cream if desired. Yield: 10-12 servings.
Originally published as Cherry Pudding Cake in Taste of Home April/May 1996, p37

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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."

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."

Reviewed May. 21, 2012

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

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."

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."

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