Rating: 4.48 stars
27 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

This dessert 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.

Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

12
Original recipe yields 12 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 9x13-inch baking dish.

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

  • In a separate bowl, stir the cherries with 1 cup of sugar and the almond extract; spoon the cherry mixture over the batter.

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

Nutrition Facts

262 calories; protein 3.3g; carbohydrates 56.4g; fat 3.2g; cholesterol 1.6mg; sodium 92.7mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 5 stars
02/16/2018
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,. Read More
(16)

Most helpful critical review

Rating: 1 stars
07/08/2016
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. Read More
(1)
27 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/16/2018
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,. Read More
(16)
Rating: 5 stars
01/23/2012
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. Read More
(12)
Rating: 5 stars
12/10/2012
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!!! Read More
(7)
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Rating: 5 stars
07/10/2013
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! Read More
(4)
Rating: 4 stars
06/27/2013
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. Read More
(4)
Rating: 4 stars
09/01/2014
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. Read More
(4)
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Rating: 4 stars
07/04/2013
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. Read More
(3)
Rating: 5 stars
08/15/2016
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. Read More
(2)
Rating: 1 stars
07/07/2016
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. Read More
(1)