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Cherry Puddles Cake

 Cherry Puddles Cake
"This lovely distinctive cake is a satisfying treat," says Shirley Kidd, field editor from New London, Minnesota.
24 ServingsPrep: 20 min. Bake: 35 min.


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


  • 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.
Nutritional Facts: One serving (without confectioners' sugar) equals 134 calories,

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Cherry Puddles Cake (continued)

Nutritional Facts: 123 mg sodium, trace cholesterol, 21 gm carbohydrate, 3 gm protein, 4 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 fat.