Cherry Puddles Cake
Total TimePrep: 20 min. Bake: 35 min.
- 1/2 cup butter, softened
- 1 cup sugar
- 1 cup egg substitute
- 1/2 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 can (20 ounces) reduced-sugar cherry pie filling
- Confectioners' sugar, optional
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg substitute, buttermilk, lemon juice and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well.
- Pour into a 13x9-in. baking pan coated with cooking spray. Use a knife to divide batter into 24 rectangles; spoon a small amount of pie filling into the center of each.
- Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar if desired.
Nutrition Facts1 piece: 134 calories, 4g fat (0 saturated fat), 1mg cholesterol, 123mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Apr 19, 2011
I used the recipe for Cherry Puddles Cake as the basis for my “Citrus Orange Cake.”In place of egg substitute I used 3 whole eggs, because I had them on hand already. I didn’t have buttermilk, so I used regular. I added 2 tablespoons of lemon juice, instead of 1. The biggest change was that I added about ¾ cup of orange pulp(made by grating several sliced oranges) to the batter.Instead of putting cherry pie filling on the top of the cake I made a glaze out of confectioners sugar and some juice from a jar of maraschino cherries.The cake was deliciously awesome!
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