Cherry Puddles Cake Recipe

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

Read Reviews
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Publisher Photo
"This lovely distinctive cake is a satisfying treat," says Shirley Kidd, field editor from New London, Minnesota.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 cup egg substitute
  • 1/2 cup buttermilk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 can (20 ounces) reduced-sugar cherry pie filling
  • Confectioners' sugar, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg substitute, buttermilk, lemon juice and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Use a knife to divide batter into 24 rectangles; spoon a small amount of pie filling into the center of each.
Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Dust with confectioners' sugar if desired. Yield: 24 servings.
Originally published as Cherry Puddles Cake in Taste of Home June/July 1999, p17

Nutritional Facts

1 piece: 134 calories, 4g fat (0 saturated fat), 1mg cholesterol, 123mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 cup egg substitute
  • 1/2 cup buttermilk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 can (20 ounces) reduced-sugar cherry pie filling
  • Confectioners' sugar, optional
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg substitute, buttermilk, lemon juice and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well.
  2. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Use a knife to divide batter into 24 rectangles; spoon a small amount of pie filling into the center of each.
  3. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Dust with confectioners' sugar if desired. Yield: 24 servings.
Originally published as Cherry Puddles Cake in Taste of Home June/July 1999, p17

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MY REVIEW
ctmom05 User ID: 981118 72889
Reviewed Apr. 19, 2011

"I used the recipe for Cherry Puddles cake as the basis for my “Citrus Orange cake.”

In place of egg substitute I used 3 whole eggs, because I had them on hand already. I didn’t have buttermilk, so I used regular. I added 2 tablespoons of lemon juice, instead of 1. The biggest change was that I added about ¾ cup of orange pulp(made by grating several sliced oranges) to the batter.
Instead of putting cherry pie filling on the top of the cake I made a glaze out of confectioners sugar and some juice from a jar of maraschino cherries.
The cake was deliciously awesome!"

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