Cherry Pudding Cake

Name: Cherry Pudding Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 servings.
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

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

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.

Nutrition Facts

1 each: 296 calories, 3g fat (1g saturated fat), 3mg cholesterol, 147mg sodium, 65g carbohydrate (48g sugars, 1g fiber), 3g protein.

Originally published as Cherry Pudding Cake in Taste of Home April/May 1996

Reviews

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Average Rating:

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!
lvarner

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.
NanaBones

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!
megjr8

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!
tsuop

Jul 14, 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!!
Dottie b

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!
tmeow

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.