Cherry Pudding Cake
Old-fashioned Cherry Pudding Cake is pure comfort! Juicy cherries bake under a soft, fluffy cake with a hint of lemon. Easy, nostalgic, and irresistible.
Servings 8
Calories 239kcal
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
Serving: 1g | Calories: 239kcal | Carbohydrates: 46g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 265mg | Fiber: 1g | Sugar: 14g
