Cherry Pudding Cake
Total TimePrep: 10 min. Bake: 40 min.
We really enjoyed this. The batter is chewy and the cherries burst with flavor. I reduced the sugar to 1 and 1/2 cups. Next time, I'll try 1 cup in the batter and just 1/4 cup with the cherries. I used some Coco-nog for part of the milk and the spices made it festive.
This was a great cake. Very flavorful from the cherries and super moist. I baked mine for 43 minutes and it came out perfect. The only change that I made was I used vanilla extract because I didn't have almond and I didn't want to go back to the store. I read the reviews for this cake before baking mine and some other people did the same thing and said it turned out great and they were right. I will make this again for sure.
I love this simple cherry desert.
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.
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.
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.
Very tasty! I don't usually care for cherries, but they are great fixed this way!
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!
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.
Karla: Replace the almond extract with vanilla extract, same amount.