Cherry Dump Pudding Recipe -
Cherry Dump Pudding Recipe
  • READY IN 1 hr

Cherry Dump Pudding

Recipe by  

"This is a recipe that was passed down from my grandmother. She used to make it frequently for her children when they were growing up. It's a delicious recipe that contains fresh sour cherries. You can substitute water for the cherry juice."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 10x10-inch baking dish.
  2. In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir. Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan and cover evenly with cherries.
  3. Heat cherry juice in microwave or in small saucepan, until just simmering. Sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top. Bake 40 to 45 minutes, or until pick inserted in center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This was simple to make and delicious! My husband loved that it wasn't overly sweet (though I thought that it was really sweet!) I love baking that only requires one bowl for all the ingredients. I didn't have fresh cherries on hand so I used a jar of pitted sour cherries (680grams net weight/350grams drained weight) -- this met the recipe requirements perfectly and I used the liquid from the jar as the cherry juice. I will make this again, next time I will only add 3/4 the required amount of sugar if using jarred sour cherries. A great way to use up that old jar of sour cherries we had kicking around our cupboard.

Most Helpful Critical Review
Aug 15, 2011

Just in case you're like me & hadn't heard of "dump pudding," it's basically a cobbler. :) Obviously lots of people love this recipe & were able to finesse it to turn out successfully, but I was underwhelmed, especially with how long it took to pit those cherries! I love the flavor of the fresh cherries right on top & that portion of the dish deserves more than 3 stars. However, my cake turned out unevenly baked, & overall it was dry. In order for me to enjoy eating it, it had to be served with vanilla ice cream or whipped cream to add moisture. I think this problem can be repaired by baking longer at a lower oven temp (350?). Also, the cake's flavor isn't decadent, but perhaps that's my fault: I only added about 1 c of juice b/c prior to baking, the pudding looked so full & gooey already, I was afraid of adding too much & it not cooking. More juice would have really helped but I still feel it needs a stronger butter flavor. **One tip: be sure to put your dish on a cookie sheet to keep your oven clean! As far as making this recipe again, I would use the method of the raw cherries alone on top, but with a different cake recipe underneath.


35 Ratings

Jan 25, 2004

This recipe was incredibly easy and delicious. A very satisfying dessert for a busy weeknight dinner! We used a jar of pitted sour cherries, as fresh cherries were not in season.

Jan 25, 2004


Jan 25, 2004

Quick and easy, my favorite kind of recipe.

Jan 25, 2004

I made this last night. It was quick and easy to make, and tasted wonderful. Definitely a keeper!!

Feb 08, 2008

I made this with 3 tablespoons butter, 1 1/3 cups sugar, 1 can of sour cherries, and juice from the can topped off with water to 1 cup. I also added a tiny pinch of allspice and cinammon and baked it in a casserole pan. It puffed up in the oven and I served it right away with ice cream, it was SOO GOOD!!!

Jun 07, 2010

YUM! My cherries were very tart/tangy so it wasn't too sweet. I substituted brown sugar for some (about 1/4 cup) of the sugar and sprinkled a little cinnamon on the cherries before pouring on the juice. By the way, this is not really a 'pudding'. It is more like a yummy cake with a cherry topping!


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  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 52.3 g
  • 17%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 225 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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