OMG!! Absolutely delicious. Just made it today, my husband and I have already eaten a third of it. Picked the cherries this morning and decided I was going to make this. I used whipped cream but would love to have had the ice cream. Next time. I had 4 cups of cherries and that worked out just fine. I don't know why this is called a "pudding" cake. It isn't like any pudding cake I have ever eaten. Made it again today, but only used 1/2 c sugar for the cherries. Still pretty sweet. I'd cut back on the sugar,.
This cake reminds me of a cobbler. It is much easier to make than cherry pie, but it still gives you that great tangy sour cherry flavor. Will definitely make again.
This is the exact recipe that my family has been making for years and we all love it. We eat it warm with a little milk and a sprinkle of sugar and it is SO GOOD!!!
Really easy and yummy! I substituted coconut oil for the veg oil, but otherwise followed recipe exactly as outlined. I made it with fresh sour cherries and used a strong straw to push the pits out, which worked great. This recipe would work great with other fruits/berries as well. Will definitely make this again!
This was really good. It seemed to be lacking a little something to put it into the excellent category. I'm sure whipped cream or ice cream would give it more umph, but I'm rating it on it's own. I found it hard to spread in the pan, so I Pammed my spatula multiple times while spreading.
I halved the sugar in the batter and cherries and it was sweet enough for us, used melted butter for the oil, reduced baking powder to 2 tsps and omitted the salt. I found this too thin, next time I would double or bake in a 9x9 pan instead of a 9x13. Tasted good and was enjoyed with ice cream.
This was good and the cake was light. I halved the recipe and used an 8 x 8 pan though still cooked it for the full 30 minutes. I eyeballed the amount of cherries until the top was covered and I thought that worked well. The cake wasn't what I think of when I hear "pudding cake" but good nonetheless. Served with vanilla ice cream. Will make again.
A friend gave me several pounds of frozen tart cherries and I was looking for a good recipe that wasn't cherry pie cherry pie is too syrupy for me but this recipe makes a a crazy good coffee cake. I tried it warm with ice cream on top but I liked it better the next day when the ingredients meld together. The cake part didn't harden it stayed soft and moist. I didn't refrigerate it so it wouldn't dry up. Just covered it with plastic wrap. Next time I make it I want to try baking it with oatmeal crumb crisp or streusel topping for a yummy brunch cake.
Very bland sticky on the bottom (uncooked dough in parts with sides and top all browned isn't the same as pudding imo) way way too sweet (and I used very tart cherries from my yard). You're better off making pancakes and tossing cherries in the batter and it'll be tastier.
