Cherry Pudding Cake

When baked right, a pudding cake winds up right between structured and spoonable. This cherry pudding cake recipe starts with a simple batter—just flour, sugar, baking powder, milk and oil—but by the time it leaves the oven, it’s swirled with soft fruit and sunken pockets of syrup. The cherries collapse just enough to release their juice, which sinks into the batter and thickens into something rich and jammy around the edges. A hint of almond lingers in the background, rounding out the sharpness of the tart fruit.

You don’t need a mixer for our cherry pudding cake, so the method couldn’t be easier. Like other pudding cake recipes, it’s best eaten warm, straight from the pan, with a scoop of ice cream softening into the corners.

Cherry Pudding Cake Ingredients

• Flour
• Sugar
• Baking powder
• Milk
• Canola oil
• Canned tart red cherries
• Almond extract
• Whipped cream or ice cream, for serving

Directions

Step 1: Mix the batter

In a bowl, combine the flour, 1 cup sugar, baking powder, milk and oil. Pour the mixture into a greased shallow 3-quart baking dish.

Step 2: Add the cherry topping

In a separate bowl, combine the cherries, almond extract and remaining sugar. Spoon over the batter.

Step 3: Bake the cake and serve

Bake at 375°F for 40 to 45 minutes or until a toothpick inserted in the cake portion comes out clean. Serve warm, with whipped cream or ice cream.

How to Store Cherry Pudding Cake

Store leftover cherry pudding cake in a sealed food storage container in the refrigerator for up to four days.

To reheat the pudding cake, warm individual servings in the microwave for 20 to 30 seconds until heated through.

Cherry Pudding Cake Tips

Can you use fresh cherries instead of canned in cherry pudding cake?

You can use fresh cherries in cherry pudding cake by swapping in 4 cups of pitted, chopped tart cherries for the canned variety. Be sure to toss them with a bit of sugar to mimic the sweetness of the original recipe, and drain off any excess juice.

What can you substitute for almond extract in cherry pudding cake?

To replace almond extract in cherry pudding cake, swap in vanilla extract for a more subtle flavor. Use the same amount called for in the original recipe.

Can you bake cherry pudding cake in a different size dish?

You can bake cherry pudding cake in a different dish, but keep in mind that using a deeper or smaller pan may require a longer baking time. For best results, choose a shallow 3-quart baking dish to ensure the batter and fruit cook evenly.

What should you serve with cherry pudding cake?

Cherry pudding cake pairs well with creamy toppings like whipped cream or vanilla ice cream, but it also tastes great with a spoonful of mascarpone or a drizzle of homemade yogurt for a tangy twist.