Cherry Pudding Cake
Total TimePrep: 10 min. Bake: 40 min.
- 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
- 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 Facts1 each: 296 calories, 3g fat (1g saturated fat), 3mg cholesterol, 147mg sodium, 65g carbohydrate (48g sugars, 1g fiber), 3g protein.
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Apr 7, 2019
Very tasty! I don't usually care for cherries, but they are great fixed this way!
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!
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.
Jun 16, 2018
Karla: Replace the almond extract with vanilla extract, same amount.
Jun 14, 2018
Very good and easy. I also reduced the sugar to 2 cups and served with vanilla ice cream.
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?
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!
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.
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!
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!