This is a recipe that was passed down from my grandmother. She used to make it frequently for her children when they were growing up. It's a delicious recipe that contains fresh sour cherries. You can substitute water for the cherry juice.

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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 10x10-inch baking dish.

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  • In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir. Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan and cover evenly with cherries.

  • Heat cherry juice in microwave or in small saucepan, until just simmering. Sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top. Bake 40 to 45 minutes, or until pick inserted in center comes out clean.

Nutrition Facts

391.2 calories; 4.6 g protein; 69.7 g carbohydrates; 29.3 mg cholesterol; 299.7 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2004
This was simple to make and delicious! My husband loved that it wasn't overly sweet (though I thought that it was really sweet!) I love baking that only requires one bowl for all the ingredients. I didn't have fresh cherries on hand so I used a jar of pitted sour cherries (680grams net weight/350grams drained weight) -- this met the recipe requirements perfectly and I used the liquid from the jar as the cherry juice. I will make this again next time I will only add 3/4 the required amount of sugar if using jarred sour cherries. A great way to use up that old jar of sour cherries we had kicking around our cupboard. Read More
(31)

Most helpful critical review

Rating: 3 stars
08/15/2011
Just in case you're like me & hadn't heard of "dump pudding " it's basically a cobbler.:) Obviously lots of people love this recipe & were able to finesse it to turn out successfully but I was underwhelmed especially with how long it took to pit those cherries! I love the flavor of the fresh cherries right on top & that portion of the dish deserves more than 3 stars. However my cake turned out unevenly baked & overall it was dry. In order for me to enjoy eating it it had to be served with vanilla ice cream or whipped cream to add moisture. I think this problem can be repaired by baking longer at a lower oven temp (350?). Also the cake's flavor isn't decadent but perhaps that's my fault: I only added about 1 c of juice b/c prior to baking the pudding looked so full & gooey already I was afraid of adding too much & it not cooking. More juice would have really helped but I still feel it needs a stronger butter flavor. One tip: be sure to put your dish on a cookie sheet to keep your oven clean! As far as making this recipe again I would use the method of the raw cherries alone on top but with a different cake recipe underneath. Read More
(2)
37 Ratings
  • 5 star values: 28
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2004
This was simple to make and delicious! My husband loved that it wasn't overly sweet (though I thought that it was really sweet!) I love baking that only requires one bowl for all the ingredients. I didn't have fresh cherries on hand so I used a jar of pitted sour cherries (680grams net weight/350grams drained weight) -- this met the recipe requirements perfectly and I used the liquid from the jar as the cherry juice. I will make this again next time I will only add 3/4 the required amount of sugar if using jarred sour cherries. A great way to use up that old jar of sour cherries we had kicking around our cupboard. Read More
(31)
Rating: 5 stars
01/25/2004
This recipe was incredibly easy and delicious. A very satisfying dessert for a busy weeknight dinner! We used a jar of pitted sour cherries as fresh cherries were not in season. Read More
(18)
Rating: 5 stars
01/25/2004
Delicious Read More
(13)
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Rating: 5 stars
01/25/2004
Quick and easy my favorite kind of recipe. Read More
(10)
Rating: 5 stars
01/25/2004
I made this last night. It was quick and easy to make and tasted wonderful. Definitely a keeper!! Read More
(9)
Rating: 5 stars
02/08/2008
I made this with 3 tablespoons butter 1 1/3 cups sugar 1 can of sour cherries and juice from the can topped off with water to 1 cup. I also added a tiny pinch of allspice and cinammon and baked it in a casserole pan. It puffed up in the oven and I served it right away with ice cream it was SOO GOOD!!! Read More
(5)
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Rating: 5 stars
06/07/2010
YUM! My cherries were very tart/tangy so it wasn't too sweet. I substituted brown sugar for some (about 1/4 cup) of the sugar and sprinkled a little cinnamon on the cherries before pouring on the juice. By the way this is not really a 'pudding'. It is more like a yummy cake with a cherry topping! Read More
(4)
Rating: 5 stars
06/24/2010
Amazing! Very good with Vanilla Ice Cream or whipped cream. If you don't want a tart cherry dessert this is for you. It's an easy recipe to make and left overs are just as good as the day of. We used a standard 9"x12" glass baking dish instead of the suggested 10x10 which we didn't have. Make sure you use non-stick spray! Enjoy! Read More
(4)
Rating: 5 stars
09/09/2009
Great recipe! I made this with bing cherries and Cran Grape 100% juice as the only substitutions in the recipe and it came out awesome! Easy light not too sweet but sweet enough! Wow... I want to try to use other fruit and see if it works the same. I like this much better than any of the dump cakes which use cake mixes! Read More
(3)
Rating: 3 stars
08/15/2011
Just in case you're like me & hadn't heard of "dump pudding " it's basically a cobbler.:) Obviously lots of people love this recipe & were able to finesse it to turn out successfully but I was underwhelmed especially with how long it took to pit those cherries! I love the flavor of the fresh cherries right on top & that portion of the dish deserves more than 3 stars. However my cake turned out unevenly baked & overall it was dry. In order for me to enjoy eating it it had to be served with vanilla ice cream or whipped cream to add moisture. I think this problem can be repaired by baking longer at a lower oven temp (350?). Also the cake's flavor isn't decadent but perhaps that's my fault: I only added about 1 c of juice b/c prior to baking the pudding looked so full & gooey already I was afraid of adding too much & it not cooking. More juice would have really helped but I still feel it needs a stronger butter flavor. One tip: be sure to put your dish on a cookie sheet to keep your oven clean! As far as making this recipe again I would use the method of the raw cherries alone on top but with a different cake recipe underneath. Read More
(2)