Cherry Pudding Cake
There’s something about old-fashioned desserts that never goes out of style, and this Cherry Pudding Cake is one of those cozy recipes that feels like a warm hug from the past. Sweet, juicy cherries are tucked under a soft, fluffy cake that bakes up golden and irresistible. It’s simple, comforting, and just the treat you’d expect to find cooling on grandma’s kitchen counter.
The best part? It comes together with pantry staples and a can of cherry pie filling—no fussing with fresh cherries or complicated steps. The lemon zest adds a bright little twist that balances the sweetness perfectly, and that sugar sprinkle on top gives it a delicate crunch. Whether you’re serving it as a weeknight dessert or bringing it along to a family get-together, this is the kind of cake that always earns second helpings.
Why You’ll Love This Recipe
- Old-fashioned comfort: This is the kind of dessert that feels nostalgic, with simple ingredients and a cozy flavor that reminds you of home.
- Easy ingredients: Everything you need is already in your pantry or fridge, plus a can of cherry pie filling to keep it extra simple.
- Bright and sweet: The cherries bring that juicy, tart sweetness, while the lemon zest adds a fresh, citrusy pop.
- Crowd-pleaser: Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and watch it disappear.
- No-fuss baking: No need for fancy techniques. Just mix, layer, and bake—perfect for both beginner bakers and seasoned pros.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Cherry pie filling: A can of cherry pie filling makes this recipe quick and easy. You can swap in blueberry or apple pie filling if you’d like to change things up.
- Unsalted butter: Softened butter creams easily with the sugar. If you only have salted butter, just leave out the extra pinch of salt.
- Sugar: Sweetens both the cake and gives a nice crunchy sprinkle on top. You could use coarse sugar for an extra sparkly finish.
- All-purpose flour: Be sure to spoon and level it (instead of scooping) so you don’t end up with too much flour.
- Salt: A small amount helps balance out the sweetness of the cherries.
- Baking powder: Make sure it’s fresh so your cake rises properly.
- Milk: Whole milk adds richness, but any milk you have on hand will work.
- Lemon zest: Use a microplane for the best zesting results.
How to Make Cherry Pudding Cake
- Step One: Preheat oven to 350°F. Spread the cherry pie filling in a 9-inch square baking pan.
- Step Two: In a bowl, cream the butter and ½ cup sugar together with a mixer.
- Step Three: In another bowl, sift together flour, salt, and baking powder. Add to creamed mixture alternately with milk.
- Step Four: Stir in the lemon peel. Spread batter over the cherry pie filling in the baking dish. Sprinkle 1 tbsp sugar on top.
- Step Five: Bake for 40 minutes or until the cake tests done with a toothpick.
What to Serve With It
- Vanilla ice cream: A scoop of creamy ice cream melting over the warm cake is pure heaven.
- Whipped cream: Light and fluffy, it balances the richness of the cake and cherries.
- Custard sauce: For a truly old-fashioned touch, drizzle some warm custard over each serving.
- Fresh berries: Add a handful of raspberries, blueberries, or strawberries for a pop of color and freshness.
- Coffee or tea: This cake is just as lovely served as an afternoon treat with a hot cup of something cozy.
Variations and Substitutions
- Different pie fillings: Swap the cherry pie filling for blueberry, apple, peach, or even mixed berry for a fun twist.
- Add a little spice: A pinch of cinnamon or nutmeg in the batter pairs beautifully with the cherries.
- Citrus swap: Instead of lemon zest, try orange zest for a warmer citrus flavor.
- Make it nutty: Sprinkle chopped pecans or sliced almonds on top before baking for added crunch.
- Flavor twist: A dash of almond extract in the batter pairs beautifully with cherries for an extra layer of flavor.
Storage Instructions
- Room temperature: Cover the cake loosely with plastic wrap or foil and keep it on the counter for up to 2 days.
- Refrigerator: Store in an airtight container for up to 4 days. Chilling helps the cake stay fresh, and the flavors deepen a little over time.
- Freezer: Wrap individual slices in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight or warm gently in the microwave before serving.
- Reheating: For that just-baked taste, pop a slice in the microwave for 15–20 seconds or warm it in a low oven until heated through.
Cherry Dessert Recipes
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Cherry Pudding Cake
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Ingredients
- 1 can cherry pie filling 540ml can
- 3 tbsp unsalted butter softened
- ½ cup sugar
- 1 cup all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- ¾ cup milk
- 1 lemon zested
- 1 tbsp sugar
Instructions
- Preheat oven to 350°F. Spread the cherry pie filling in a 9-inch square baking pan.
- In a bowl, cream the butter and ½ 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.
Notes
- You can swap the cherry pie filling for blueberry, apple, or peach pie filling if you’d like to try something different.
- For the best flavor, use fresh lemon zest instead of bottled.
- Don’t skip the sugar sprinkle on top—it adds a light, sweet crunch to the baked cake.
- Store leftovers covered at room temperature for 2 days or in the fridge for up to 4 days.
- Delicious served warm with ice cream, whipped cream, or custard.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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We love this recipe. My husband has said he prefers it over cherry pie, which is a bold statement from him. It’s become one of my top go-to dessert recipes for pot licks and family gatherings.
This looks so delicious. What happens if you leave out the lemon zest? Can I substitute with lemon extract or orange extract?
It will still taste good without the lemon zest. It just helps to brighten the flavors. You could add a little lemon juice or a tiny amount of extract or just omit it altogether.
can you use cake mix instead
I think that would be fine, but I haven’t tried it that way myself.
How come I don’t see or read any measurements of the ingrediënten needed?
The recipe card is at the bottom of the post. You would have had to scroll past it to get to this comment form. You can also click Jump to Recipe at the top of the post to be taken to the recipe card.
Do you store this in the refrigerator and serve warm or cold?
I store in the fridge so it will last longer. You can eat it either warm or cold.
I made this in February after thawing 5 kg of frozen tart Ontario cherries and making cherry pie filling. We filled all the pie shells my wife made and had some filling leftover and made this dessert. After the first serving my wife said “That’s a keeper!” I agree with her. And I made it again yesterday with more of the leftover pie filling. Yummy!
Thanks for the recipe, Stacie!
PS pppst, in place of the lemon I added some mahlab, a Middle Eastern spice made from ground cherry pits. It seemed appropriate and added a bit to the delicious cherry flavours