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Cherry Pudding Cake


  • 2 quarts pitted fresh red sour cherries*
  • 2 1/2 cups granulated sugar, divided
  • 1/8 teaspoon almond extract
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • Whipped cream or ice cream (optional)

* May substitute drained canned sour cherries or frozen cherries.


  1. Heat oven to 375 degrees F. Grease a 13 x 9-inch baking pan.
  2. In a medium bowl, combine cherries with 1 1/2 cups of the sugar and almond extract. Set aside.
  3. In a medium bowl, combine flour, 1 cup sugar, baking powder, milk and oil; mix well and pour into prepared pan.
  4. Spoon cherries over batter.
  5. Bake for 40 to 45 minutes or until a wooden pick inserted into cake portion comes out clean.
  6. Serve warm with whipped cream or ice cream.

Serves 12 to 14.

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