4.44 from 82 votes

Cherry Pudding Cake

Sweet, tender, and moist, this cherry pudding cake is a dreamy dessert that you’ll want to whip out every single week. You make the cake part from scratch, but I like to use cherry pie filling (instead of making my own!) as I’m a huge fan of easy-peasy recipes.

A piece of cherry pudding cake on a serving spoon.

Hey, can you blame me?

This isn’t one of those perfect-looking cakes that you cut into neat pieces and serve up. Nope, you just grab a big spoon, slop everything into a bowl, and enjoy it!

You can pair this dessert with whipped cream to dial the indulgence up a notch, but it’s just as tasty on its own. If it’s warm out, you can even dollop a spoonful of vanilla ice cream on top! The choice is yours.

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    Although I can’t get enough of how good this cherry pudding cake tastes, I also appreciate how easy it is. It’s packed with pantry staples (hello, last-minute bakes!) and the cherry filling couldn’t be simpler to whip up.

    So, there’s really no excuse NOT to put this tasty bake on your to-do list this week.

    recipe binder image

    Why You’ll Love This Cherry Pudding Cake

    • It couldn’t be simpler to make and it’s packed with pantry staples.
    • I love the zingy and tangy cherry filling that makes each bite taste super decadent.
    • The cake portion is incredibly easy to prep (and you don’t need to worry about things looking neat!).
    • It’s easy to make quickly if you’re in a pinch for a last-minute dessert.


    The full printable recipe card with measurements and instructions is found at the bottom of the post.

    • Cherry pie filling: I love using cherry pie filling as it makes this recipe a breeze to make. You can switch this out for any fruit pie filling of your choice.
    • Butter: To give your cake a rich, decadent, and buttery flavor.
    • Sugar: For sweetness.
    • Flour: You can use plain flour if you’re planning to use baking powder, or use self-raising (and remove the baking powder!) if you’re in a pinch.
    • Salt: Just a small amount to balance the batter and elevate the other ingredients.
    • Baking powder: For a great rise on your cake.
    • Milk: To add moisture to the batter.
    • Lemon peel: Gives your cake a slight zing that works beautifully with the cherries.
    Cherry pudding cake ingredients.

    How to Make Cherry Pudding Cake

    • Step One: Preheat the oven to 350°F.
    • Step Two: Spread the cherry pie filling in a 9-inch square baking pan.
    • Step Three: In a bowl, cream the butter and sugar together with a mixer.
    Steps to make Cherry Pudding Cake.
    • Step Four: In another bowl, sift together flour, salt and baking powder. Add this to the creamed mixture alternately with milk. Then, stir in the lemon peel.
    • Step Five: Spread batter over cherry pie filling and sprinkle a tablespoon of sugar on top.
    Steps to make Cherry Pudding Cake.
    • Step Six: Bake the cherry pudding cake for 40 minutes or until a toothpick comes out clean.
    Cherry Pudding Cake in a pan with a piece cut out.

    Equipment Needed

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    What to Serve with Cherry Pudding Cake

    You can eat this cherry pudding cake as it is, but you can also serve it with ice cream or whipped cream!

    Recipe Tips and Tricks

    • Don’t overmix your batter. This is something that I say for any cake recipe, but overmixing is going to result in a dense and unpleasant texture. Stick to mixing the batter at a gentle speed for best results!
    • Make sure your butter is softened before using it. To avoid a lumpy, creamed mixture, it’s key to get your butter softened to room temperature before using it.

    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.

    A piece of Cherry Pudding Cake on a plate.

    Variations and Substitutions

    • If you don’t feel like using cherry filling, there are so many other options you can try. I like apple pie, blueberry pie, raspberry pie, cherry cranberry pie, peach pie, strawberry pie, and rhubarb strawberry pie. Literally anything works!
    • You can replace the milk with almond milk (or another relatively neutral plant-based milk!) if you’re lactose intolerant.

    Storage Instructions

    If you don’t plan on eating this cherry pudding cake straight away, let it cool before putting it in an airtight container.

    The cake should stay moist on the counter for a couple of days and good in the fridge for up to 4 days.

    Can I Freeze?

    You can freeze this cherry pudding cake for up to 3 months in a freezer safe container.

    Just be aware that the cherry pudding mixture might lose some of its texture after being frozen.

    A cherry pudding cake slice on a plate with a bite out of it.

    Cherry Dessert Recipes

    Craving more cherry desserts?

    You’ll also love this Radio Pudding, Pig Pickin Cake, Butterscotch Pudding, Orzo Pudding, Rhubarb Crumble Cake, Fruit Cocktail Dessert or Quick Slice Cake.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    4.44 from 82 votes

    Cherry Pudding Cake

    Created by Stacie Vaughan
    Servings 8
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Think Sauce n Cake only better! Sweet cherry pie filling bakes with a sweet cake. This easy dessert tastes even better than it looks!


    • 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


    • 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.


    Serving: 1g | Calories: 239kcal | Carbohydrates: 46g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 265mg | Fiber: 1g | Sugar: 14g

    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.

    Course Desserts
    Cuisine American
    Keyword Cherry Pudding Cake

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    4.44 from 82 votes (81 ratings without comment)

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    Recipe Rating


    1. Nancy Bennink says:

      5 stars
      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.

    2. This looks so delicious. What happens if you leave out the lemon zest? Can I substitute with lemon extract or orange extract?

      1. 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.

    3. can you use cake mix instead

    4. Bernadette says:

      How come I don’t see or read any measurements of the ingrediënten needed?

      1. 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.

    5. Do you store this in the refrigerator and serve warm or cold?

    6. 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

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