Cherry Pudding Cake

Total Time Prep: 10 min. Bake: 40 min.

Yield 12 servings

Test Kitchen Approved

Canned cherries and a hint of almond extract give this cherry pudding cake its nostalgic flavor and jammy finish.

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

Directions

In a bowl, combine flour, 1 cup sugar, baking powder, milk and oil; pour into a greased shallow 3-qt. baking dish. In a bowl, combine cherries, 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, with whipped cream or ice cream if desired.

Nutrition Facts

1 serving: 296 calories, 3g fat (1g saturated fat), 3mg cholesterol, 147mg sodium, 65g carbohydrate (48g sugars, 1g fiber), 3g protein.

A cross between a cake and a cobbler, this cherry dessert is awesome. Add it to your list of trusty potluck recipes, because this one is sure to go fast. —Brenda Parker, Kalamazoo, Michigan

Recipe Creator