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Cherry Pudding Cake Recipe

Cherry Pudding Cake Recipe

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. YIELD: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


  • 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.

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.

Reviews for Cherry Pudding Cake

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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."

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."

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."

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!"

Reviewed Mar. 30, 2010

"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 Jul. 9, 2009

"What quantity would you use (i.e., cups, etc.) if you substituted fresh bing cherries?"

Reviewed Mar. 9, 2009

"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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