Cherry Pudding Cake Recipe

4.5 17 16
Cherry Pudding Cake Recipe
Cherry Pudding Cake Recipe photo by Taste of Home
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Cherry Pudding Cake Recipe

Read Reviews
4.5 17 16
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.

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  • 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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mrkcook User ID: 8304672 287161
Reviewed Apr. 26, 2018

"Very good and something different for us! I also reduced the sugar to 2 cups. I imagine using the 2 1/2 cups would make it a little more gooey, which might actually be better. But if you want to use the minimal amount of sugar, it does turn out nicely with just 2 cups. We pick and freeze our own cherries, so I used one quart, thawed and drained. I omitted the food coloring -- don't see the need for it. I baked it in a large round dutch oven so I reduced the temperature to 350. It was perfectly done at 40 minutes. Others mentioned using different fruits and I look forward to doing that, probably starting with rhubarb which will be ready very soon. The cake is very good and I'm sure any fruit will be yummy!"

MY REVIEW
lvarner User ID: 35803 284474
Reviewed Mar. 1, 2018

"This was a tasty and easy dessert to make. It's great comfort food! Based on reviews that I read, I reduced the sugar to 2 cups and found that this was sweet enough for my taste. I also added sprinkled some blanched almonds over the top to add some extra texture/crunch and to pick up on the almond taste from the almond extract. I really liked serving this with vanilla ice cream."

MY REVIEW
NanaBones User ID: 6921018 283584
Reviewed Feb. 11, 2018

"This is like the best dessert ever in my whole life. All my favorite flavors, especially during month of February. Recommend all of you try it!"

MY REVIEW
megjr8 User ID: 7922329 280175
Reviewed Dec. 29, 2017

"Delicious! It reminds me of a cake my dad would make with cherries he would pit and freeze for the year and a yellow cake on top. I cut the sugar back to 2 cups and felt it could be cut back even a little more. I cut it from the cherry portion, not the batter. My preference is to eat a big scoop of this with milk poured over the top, yum!"

MY REVIEW
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."

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