Name: Cherry Pudding Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 2-1/2 cups sugar, divided; 4 teaspoons baking powder; 1 cup 2% milk; 2 tablespoons canola oil; 2 cans (14-1/2 ounces each) water-packed pitted tart red cherries, well drained; 1/8 teaspoon almond extract; Optional: Whipped cream or ice cream

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. &mdash;Brenda Parker, Kalamazoo, Michigan

Cherry Pudding Cake

all-purpose flour

sugar, divided

baking powder

2% milk

canola oil

almond extract

Whipped cream cream

Everyone in my family loved this! Just from looking at the recipe, it’s clear that it’s lacking the salt that it needs so I added half a teaspoon. I think this is the reason so many people think the dough part is bland. Will definitely make again!

I made this recipe for dessert last night and it was very good!  I used a 21 ounce bag of frozen dark sweet cherries (thawed and well drained) instead of the canned cherries, and added about 1/2 teaspoon almond extract to the cherries (because I LOVE almond extract!).  I baked it in an 8X8-inch square disposable baking pan since I didn't have the size pan required in the recipe.  It turned out fine and baked at the same temp for the same amount of time.  I added a teaspoon of vanilla to the cake portion to add more flavor.  Next time I make it I think I'll add some grated lemon rind as well.  Lastly, the cake portion when baked was a bit dry so I'd definitely add ice cream or whipped cream to each serving.  It was quite tasty and I will be making this again.  Wondering how it would be substituting other fruit??  Peaches, apples, plums????

<p>OK, so I've had this recipe in my to-do file since 2019. As others have suggested a reduction in sugar, especially on the cherries, would be OK. The cake itself was kind of hard around the edges but the interior section was decent, especially after a day or two. It smelled delicious while baking but didn't measure up in taste IMO. TBT, I wouldn't make again what with all the other choices available here on TOH. </p><p></p>

This recipe is way too sweet! 2.5 cups of sugar is just too much. It needs to be adjusted.

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.

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?

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 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.

I messed up the first time I made this recipe and ended up with 7 batches of it.  Fortunately I found it all gone within a month and it freezes well. The orignal recipe that I used called for an ungodly amount of sugar thank you for not using that much. putting chocolate in the mix is really good.

Everyone loved this - even the ones who typically do not want dessert. Made it like the recipe & wouldn't change a thing. Had some fresh cherries off our tree from last summer. Wonderful!

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!

Very tasty! I don't usually care for cherries, but they are great fixed this way!

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!!

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.

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.

You've got to be kidding! TWO cups of flour and ONE cup of milk and POUR it into baking dish - not going to happen. Needs WAY more milk till it will form a batter. After you do that it's pretty good.

I found this recipe in an old cookbook in Upstate NY.  Tried it and then made way too much but much to my delight everybody loved it.  it even freezes well.  Though it is a little different it is still a great bit of desert, and easy to make.

Whoa, there must be a way to cut the sugar in this thing.  My teeth hurt and my tongue is sore from the overwhelming sweetness.  I'm going to try leaving out most of the sugar in the cherries and see what happens.  Anybody already try that? My husband, from the Midwest, asked if I'd heard of "Cherry Pudding Cake"; I searched on line and was happy to find this and make it.  He said the taste matched what he remembered.  I'm used to the California idea of sweet and am in sugar shock.  Help.

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!

Very simple and very good!  I made it with sweet cherries I had previous froze.  I thawed them, and added less sugar to cherries.

Very good and easy. I also reduced the sugar to 2 cups and served with vanilla ice cream.

Everyone loved this recipe and it was SO easy to make.  We ate it when it was still warm after 30 minutes out of the oven with vanilla ice cream - it was the best!I used vegetable oil instead of canola oil because my niece is allergic to corn and since I couldn't find any water-packed pitted red cherries at my grocery store, I just used 2 cans (21 oz. each) of cherry pie filling and washed and drained it really well.

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!

https://videodam.tmbi.com/wp-content/uploads/2022/06/CherryPuddingCake_DIYD_1597_053022_H.mp4

Check out this video for how to make Cherry Pudding Cake.

Cherry Pudding Cake

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 12

Author : Taste of Home

Ingredients

Instructions

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