Easy Pudding Cake
A delightful and easy-to-make pudding cake featuring a cherry pie filling and a nutty, moist cake base. Its sweet cherry flavor combined with crunchy nuts makes it perfect for dessert or a special treat. Suitable for family gatherings, potlucks, or anytime you crave a comforting homemade dessert.
Ingredients
Instructions
- In a large bowl, mix together cherry pie filling, flour, salt, baking soda, sugar, and chopped nuts.
- In a separate bowl, beat together eggs, oil, and vanilla.
- Add the egg mixture to the first mixture and beat well with a spoon until combined.
- Pour the batter into a greased 13 x 9-inch pan.
- Bake at 350°F (175°C) for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of almond extract to the batter. If you want to reduce sugar, substitute half of the sugar with unsweetened applesauce. You can also use gluten-free flour to make this recipe suitable for gluten-free diets. Chopped walnuts or pecans can be used in place of the mixed nuts for added texture. This pudding cake is also delicious with a dollop of whipped cream on top.
Serving Suggestions
Serve this Easy Pudding Cake warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It pairs beautifully with Cherry Chip Cake for a delightful dessert spread. For a fun twist, try adding fresh cherries or berries on top for a burst of flavor and color.
Storage & Reheating
Store any leftover pudding cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it, where it will last up to a week. To reheat, warm individual slices in the microwave for 15-20 seconds, or until just warmed through, to keep the cake moist and soft.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Pudding Cake contains roughly 643 calories, with 4g protein, 44g carbohydrates, and 51g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1173mg per serving (51% 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 substitute the cherry pie filling with another fruit?
Yes, you can easily substitute cherry pie filling with other fruit fillings like blueberry or apple. Just ensure the filling is thick enough to hold the cake together. You might also want to adjust the sugar level based on the sweetness of the fruit you choose.
Can I make this pudding cake ahead of time?
Absolutely! You can prepare the batter in advance and store it in the fridge for up to 24 hours before baking. Just give it a quick stir before pouring it into the pan. Alternatively, bake it ahead of time and store it as mentioned in the storage section for later enjoyment.
What can I serve with this pudding cake?
This pudding cake is perfect on its own, but you can elevate it by serving it with a scoop of ice cream or a drizzle of chocolate sauce. It also pairs well with a side of fresh fruit or a fruit salad for a lighter finish to your meal.
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).