Cherry Pudding Cake Recipe
This old-fashioned cherry pudding cake features a simple from-scratch batter that magically rises over a sweet fruit filling as it bakes. With just eight basic pantry staples, it's an incredibly easy and comforting dessert that tastes remarkably like a bubbling cherry cobbler!
Equipment
- 8 x 8 x 2 inch baking pan (OR a 9-inch round baking pan with a 2-inch depth) well greased
- large mixing bowl
- spouted measuring cup (2 cup capacity; microwave safe)
- measuring cups
- measuring spoons
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Ingredients
- 4 tablespoons butter softened to room temperature
- 1 cup granulated sugar
- 1 cup milk 2% or whole recommended
- 2 cups flour spooned and leveled into measuring cup
- 4 teaspoons baking powder
- 1 can (21 oz) cherry pie filling do not use light/reduced sugar pie filling
- 1 tablespoon lemon juice
- 1 cup boiling water
Instructions
- Preheat oven to 350℉.
- In a large mixing bowl, use a hand mixer to cream softened butter and sugar. Stir in milk, flour, and baking powder; mix well on lowest setting, scraping down sides as needed. (It's okay if the batter is a little lumpy).
- Transfer cake batter to greased baking dish; spread batter to edges to cover the bottom.
- Dollop cherry pie filling (entire contents of can) on top of the cake batter.
- Add water and lemon juice to spouted measuring cup. Microwave until boiling (usually 2-3 minutes). Slowly and carefully pour bubbling hot mixture over the cherry pie filling. (DO NOT STIR THIS MIXTURE ONCE IT'S POURED ON TOP.)
- Bake, uncovered, for 35-45 minutes, or until a toothpick inserted into the highest part of the cake topper comes out clean (edges and top of cake will be slightly browned).*see recipe notes
- Allow cake to cool for 5-10 minutes before slicing and serving.
Notes
Ovens vary, and depending on the thickness of your baking pan, you may need to adjust your baking time. Start checking for doneness at the 30-minute mark, and then in 3-5 minute intervals thereafter. A toothpick inserted into the highest part of the cake needs to come out clean. Keep in mind that if you accidentally overbake the dessert, the cake layer will start to absorb all the delicious sauce, leaving it slightly dry underneath.
Don't skip or alter the boiling water and lemon juice step before baking, because it's absolutely crucial to the recipe! That hot, acidic liquid is exactly what activates the baking powder (leavening agent) to create the magical inversion while the cake bakes.
Cover the baking dish with plastic wrap or transfer cake to an airtight container. Refrigerate for up to 3 days (cake topper will get soggy the longer it sits).To reheat, place in a baking dish covered with foil. Reheat at 300 degrees until heated through (usually 20 minutes).
Nutrition
Calories: 486kcalCarbohydrates: 94gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 25mgSodium: 379mgPotassium: 213mgFiber: 2gSugar: 35gVitamin A: 504IUVitamin C: 5mgCalcium: 228mgIron: 1mg
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