Cherry Pudding Cake Recipe
๐ Prep Time: 5 minutes
๐ Cook Time: 45 minutes
๐ Total Time: 50 minutes
๐ฝ๏ธ Servings: 8-10
Description:
Indulge in the delightful flavors of this Cherry Pudding Cake recipe from lovewithrecipes.com. Perfect for brunch, potlucks, or a quick dessert fix, this easy-to-make treat is both healthy and scrumptious. Bursting with the goodness of sour cherries and topped with a dollop of ice cream, it’s a crowd-pleaser every time!
Ingredients:
- 2 cups sour cherries
- 2 1/2 cups sugar
- 1/8 cup almond extract
- 2 cups flour
- 4 teaspoons baking powder
- 1 cup milk
- 2 tablespoons vegetable oil
Instructions:
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Preheat oven: Preheat your oven to 375ยฐF (190ยฐC).
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Prepare cherries: In a large bowl, combine the sour cherries with 1 1/2 cups of sugar and the almond extract, then set aside to let the flavors meld.
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Mix dry ingredients: In another bowl, whisk together the flour, remaining 1 cup of sugar, baking powder, milk, and vegetable oil until well combined and smooth.
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Prepare baking pan: Grease a 9×13-inch baking pan to prevent sticking.
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Combine batter and cherries: Pour the prepared batter into the greased baking pan, then spoon the cherry mixture evenly over the batter.
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Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
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Serve: Once baked, remove the cake from the oven and let it cool slightly. Serve warm with a generous topping of whipped cream or a scoop of your favorite ice cream.
Nutritional Information (Per Serving):
- Calories: 322.7
- Fat: 3.5g
- Saturated Fat: 0.9g
- Cholesterol: 2.9mg
- Sodium: 134.5mg
- Carbohydrates: 71.5g
- Fiber: 2.2g
- Sugar: 50.5g
- Protein: 3.9g
Recipe Notes:
- Frozen cherries: If fresh sour cherries are not available, you can use frozen cherries instead. Just be sure to thaw and drain them well before using.
- Customize toppings: Get creative with your toppings! Try serving this cake with a sprinkle of powdered sugar, a drizzle of chocolate sauce, or a handful of toasted nuts for added crunch.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave for a warm and gooey treat.
- Make it ahead: This cake can be made ahead of time and stored in the refrigerator before baking. Simply assemble the cake as instructed, cover the pan tightly with plastic wrap, and refrigerate until ready to bake. Allow the cake to come to room temperature before baking according to the recipe instructions.
