Cherry Pudding Cake
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
- Optional: Whipped cream, ice cream
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Reviews
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Apr 7, 2019
Very tasty! I don't usually care for cherries, but they are great fixed this way!
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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!
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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.
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Jun 16, 2018
Karla: Replace the almond extract with vanilla extract, same amount.
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Jun 14, 2018
Very good and easy. I also reduced the sugar to 2 cups and served with vanilla ice cream.
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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?
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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!
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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.
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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!
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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