Think Sauce n Cake only better! Cherry Pudding Cake has a sweet cherry pie filling bakes with a tender, moist cake. This easy dessert tastes even better than it looks!
Cherry Pudding Cake
Cherry Pudding Cake reminds me a lot of the boxes of Sauce n’ Cake my mom used to make. You know the mixes where the cake bakes right with its rich sauce? Same idea here, but no mix.
It’s kinda sorta from scratch with the cake part. I used a can of cherry pie filling versus making my own since I like easy peasy recipes. I’m a bit lazy in the kitchen so the simpler the recipe, the better!
It’s not a cake that you’ll cut neatly into pieces. Instead, grab a big spoon and slop it all into a bowl. You can even put whipped cream on top if you like. My fiancé always adds a huge dollop of whipped cream to any dessert I make. So much so that it covers the entire dessert. He may go a little overboard with it, in my opinion….
Doesn’t it look delicious though? It’s so decadent! We served it up for dessert and everyone raved about how yummy it was.
Cherry Pudding Cake Ingredients
You’ll need a few easy to find ingredients to make this dessert. I bet you have most of them in your pantry right now.
For the pie filling, wait for a sale and then grab a bunch. It’s a fabulous dessert to whip up when company pops over to your place for a visit.
Here’s what you need:
- Cherry pie filling
- Baking powder
- Lemon peel
How to Make Cherry Pudding Cake
The first step is to spread the cherry pie filling on the bottom of a 9-inch square baking pan.
In a bowl, cream the butter and sugar together with a mixer.
In another bowl, sift the flour, salt and baking powder. Add this mixture to the creamed mixture alternately with milk. Stir in the lemon peel. Spread the batter over the cherry pie filling. Sprinkle some sugar on top to give it a nice golden sweet topping.
Bake for 40 minutes at 350F or until a cake tester or toothpick comes out of the cake clean.
Serve with whipped cream or ice cream if you like!
Helpful Kitchen Tools
These kitchen tools will help you make this recipe.
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Can I Use a Different Pie Filling
Yes, you can use different flavors of pie fillings!
Here are a few suggestions that would also work well:
- Apple pie filling
- Blueberry pie filling
- Raspberry pie filling
- Cherry Cranberry pie filling
- Peach pie filling
- Strawberry pie filling
- Rhubarb strawberry pie filling
Cherry is my favorite kind of pie filling so that’s why I chose it for this recipe. Apple pie filling would also be good for fall.
Cherry Dessert Recipes
Craving more cherry desserts?
- No-Bake Cherry Cheesecake
- Cherry Salad
- Cherry Cranberry Pie
- No-Bake Cherry Tarts
- Cherry Cake Cups
- Cherry Cheesecake Pizza
- Cherry Cheesecake with Oreo Crust
- Cherry Mousse
- Winter Cherry Cobbler
You’ll also love this Quick Slice Cake.
Would you keep the cherry filling or try something else in this recipe?
- 1 540ml can cherry pie filling
- 3 tbsp butter, softened
- 1/2 cup sugar
- 1 cup flour
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 cup milk
- 1 lemon, grated
- 1 tbsp sugar
Preheat oven to 350F.
Spread the cherry pie filling in a 9 inch square baking pan.
In a bowl, cream the butter and 1/2 cup sugar together with a mixer.
In another bowl, sift together flour, salt and baking powder. Add to creamed mixture alternately with milk. Stir in the lemon peel. Spread batter over cherry pie filling. Sprinkle 1 tbsp sugar on top.
Bake for 40 minutes or until cake tests done with a toothpick.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 239Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 265mgCarbohydrates: 46gFiber: 1gSugar: 14gProtein: 3g