Sour Cherry Pudding Cake


This cherry pudding is best served warm with whipped cream or vanilla ice cream. It is also delicious cooled to room temperature. Plan on making it when it will be eaten within 36 hours. The soft cake part can become stale afterward. I tend to make this for company or for a dish to pass event. Preparation time does not include time for pitting cherries.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
1 9x13-inch cake


  • 2 cups all-purpose flour

  • 1 cup white sugar

  • 1 cup milk

  • 2 tablespoons vegetable oil

  • 1 tablespoon baking powder

  • 3 cups pitted tart red cherries

  • 1 cup white sugar

  • ¼ teaspoon almond extract


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

  2. In a bowl, stir together flour, 1 cup sugar, milk, oil, and baking powder to make a smooth batter; scrape batter into the prepared baking dish.

  3. In a separate bowl, stir cherries with 1 cup sugar and almond extract; spoon over batter.

  4. Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

Nutrition Facts (per serving)

262 Calories
3g Fat
56g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 262
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 2mg 1%
Sodium 93mg 4%
Total Carbohydrate 56g 21%
Dietary Fiber 1g 5%
Total Sugars 40g
Protein 3g
Vitamin C 3mg 13%
Calcium 79mg 6%
Iron 1mg 7%
Potassium 135mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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