Save on Pinterest

Cherry Pudding Cake

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
  • Total Time
    Prep: 10 min. Bake: 40 min.
  • Makes
    12 servings

Ingredients

  • 2 cups all-purpose flour
  • 2-1/2 cups sugar, divided
  • 4 teaspoons baking powder
  • 1 cup 2% 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
  • Optional: Whipped cream or ice cream

Directions

  • In a bowl, combine flour, 1 cup 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, with whipped cream or ice cream if desired.
Nutrition Facts
1 serving: 296 calories, 3g fat (1g saturated fat), 3mg cholesterol, 147mg sodium, 65g carbohydrate (48g sugars, 1g fiber), 3g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • R L
    Jan 29, 2020

    THIS WAS A SIMPLE AND QUICK RECIPE. HOWEVER, THE CAKE WAS BLAND AND NEEDED EXTRACT (VANILLA NEXT TIME) AND MAYBE BUTTER RATHER THAN OIL. HERE IN TEXAS, CANNED TART CHERRIES ARE $5.00 A CAN!! MAY SUBSTITUTE DARK CHERRIES FOR HALF THE PRICE NEXT TIME. AS OTHER REVIEWERS SUGGESTED, 2 CUPS OF SUGAR WAS ENOUGH.

  • Reenie642002
    Oct 25, 2019

    This is a yummy cake. I used 2 cups frozen cherries I had on hand and have made several times that way. I have thought about cooking the cherries with the sugar first as they do float to the middle and top to see if that would make them a bit more spread out. I always received complements when I make this and no left overs.

  • jthibeau
    May 11, 2019

    This is delicious and so easy to make. It’s great to serve it warm with ice cream but I’m sure whip cream would be delicious too. Will be making this again.

  • 2124arizona
    Apr 7, 2019

    Very tasty! I don't usually care for cherries, but they are great fixed this way!

  • chloe_da_cat
    Jan 29, 2019

    An A-1 dessert! I just would change a couple of things. I would also cut the sugar to 2 cups. When I make it again (Oh, you know I will!) I will add one more can of cherries and swirl the extra cherries into the cake batter. The more gooeyness, the better. I also doubled the almond extract just because I adore that flavor. I'm no whizz in the kitchen but this was actually EASY to make. Thank you, Brenda Parker, for sharing this delish dessert. I do have a quick question though...anyone can answer it. I simply could not get all of the sugar in the cherry mixture to dissolve. I don't think it hurt the results. I just wonder if anyone else did too? Also, I greased my pan very heavily and mine came out with a delicate, AWESOME bottom crust. Was it because of the extra heavy shortening? We loved that part too!

  • Brandon J.
    Nov 22, 2018

    Easy recipe that tastes terrific which our oldest Québécois twins and their Mom call a Clafoutis. That said cherries and almond are a classic combo but also try plums with vanilla extract. Also Strawberries with Vanilla, Blueberries with Lemon extract (and zest) or Peaches with Bourbon work beautifully as well.

  • Vonmarz
    Jun 16, 2018

    Karla: Replace the almond extract with vanilla extract, same amount.

  • yappa
    Jun 14, 2018

    Very good and easy. I also reduced the sugar to 2 cups and served with vanilla ice cream.

  • Karla
    Jun 14, 2018

    Sounds great, but can someone tell me how I can substitute "almond extract". I don't like it. Can I use vanilla in same measurement?

  • mrkcook
    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!