Sour Cherry Pudding Cake

Sour Cherry Pudding Cake

Made  times
CJ 20

"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."
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45 m servings 262 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 56.4g
  • 18%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. In a separate bowl, stir the cherries with 1 cup of sugar and the almond extract; spoon the cherry mixture over the batter.
  4. 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.



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...

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.

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!!!

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 ti...

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...

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...

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 o...

This was delicious! The cake is super moist and flavorful and the almond extract was a great touch with the cherries! Adding this to my recipe blog!

We went to a U-Pick farm that had sour cherries and I was looking for something easy to make with my girls. This fit the bill and they loved it! We substituted vanilla for the almond extract due...

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