Cherry Dump Pudding
Cherry Dump Pudding is a warm, fruity dessert featuring tart cherries and a tender cake topping, perfect for family gatherings or casual get-togethers. Its sweet-tart flavor pairs beautifully with whipped cream or ice cream.
Ingredients
Instructions
- Sift flour, salt, baking powder, and 1/2 cup sugar into a bowl. Add shortening, milk, and vanilla. Beat with a spoon or mixer until smooth.
- Pour the batter into a greased 6 x 10-inch pan.
- Spread drained cherries evenly over the batter and sprinkle with 1/4 or 1/2 cup sugar.
- Heat the drained cherry juice until hot, then pour the hot liquid over the cherries.
- Bake at 375°F (190°C) for about 40 minutes until golden and bubbly.
- Serve warm with plain whipped cream or ice cream.
Tips & Substitutions
For a richer flavor, consider substituting butter for shortening. If you want a sweeter pudding, use 1 cup of cherries instead of 1 to 2 cups. You can also try adding a pinch of almond extract for an extra layer of flavor. Be sure to grease the pan well to prevent sticking, and sift the dry ingredients together to ensure even mixing.
Serving Suggestions
Serve this delicious Cherry Dump Pudding warm, topped with a generous dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Peach Melba Ice Cream Dessert for a refreshing finish. For a complete meal, consider serving it alongside a light salad like Macaroni Salad With Boiled Dressing.
Storage & Reheating
To store leftovers, cover the pudding with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Dump Pudding contains roughly 140 calories, with 3g protein, 23g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 987mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cherries instead of fresh?
Yes, you can use frozen cherries for this recipe. Just make sure to thaw and drain them well before adding to the batter. This will prevent excess moisture from altering the consistency of the pudding.
What can I use instead of enriched flour?
If you don't have enriched flour, you can substitute it with all-purpose flour. To mimic the added nutrients, consider adding 1 tablespoon of wheat germ or a bit of baking powder to enhance the texture.
How do I know when the pudding is done baking?
The pudding is done when it is golden brown on top and bubbly around the edges. A toothpick inserted in the center should come out clean. Keep an eye on it during the last few minutes of baking to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).