Cherry Pudding Cake
Cherry Pudding Cake combines tender cake with sweet cherry filling, topped with whipped cream or ice cream, creating a delightful dessert perfect for family gatherings and celebrations.
Ingredients
Instructions
- Cream margarine and sugar together.
- Stir in milk, flour, and baking powder; mix well.
- Spread the batter evenly in a 6 1/2 x 10-inch baking dish.
- Spread cherry pie filling over the batter.
- Combine lemon juice with boiling water and carefully pour over the top.
- Bake at 350°F for 30 to 35 minutes until the cake reverses itself and the crust top appears.
- Serve topped with Cool Whip or vanilla ice cream.
Tips & Substitutions
For a richer flavor, consider substituting half the margarine with unsalted butter. If you don't have cherry pie filling, you can use any fruit filling or fresh berries mixed with sugar. Ensure your baking powder is fresh for the best rise. To make it a bit more indulgent, add a teaspoon of almond extract to the batter for a nutty depth that complements the cherries beautifully.
Serving Suggestions
Serve the cherry pudding cake warm with a generous dollop of Cool Whip or a scoop of vanilla ice cream for a delightful contrast to the tart cherries. Pair it with a side of Buttered Baked Potato Slices for a comforting meal. This dessert can also be garnished with fresh mint for a pop of color and freshness.
Storage & Reheating
Store any leftover cherry pudding cake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 15-20 seconds or warm in the oven at 350°F for 10 minutes until heated through. Be sure to serve it warm for the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Pudding Cake contains roughly 402 calories, with 9g protein, 77g carbohydrates, and 6g fat. It is an excellent source of iron (27% of the Daily Value) and calcium (21% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 fresh cherries instead of canned cherry pie filling?
Yes, you can use fresh cherries! Pit and slice about 2 cups of fresh cherries, toss them with sugar to taste, and spread them over the batter before adding the boiling water. This will give you a fresh and vibrant flavor, though you may want to adjust the sugar based on the sweetness of the cherries.
What can I substitute for margarine?
If you prefer not to use margarine, unsalted butter is an excellent substitute that will enhance the flavor of the cake. For a dairy-free option, use coconut oil or a plant-based margarine. Both options will maintain the texture of the cake while adding a different flavor profile.
How can I make this dessert more festive for a party?
To elevate this dessert for special occasions, consider adding a sprinkle of cinnamon or nutmeg to the batter. You can also serve the cake in individual ramekins for a more elegant presentation. Top it with a drizzle of chocolate sauce or a sprinkle of powdered sugar for visual appeal.
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).