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Cherry Puddles Cake

By: Shirley Kidd

"'This lovely distinctive cake is a satisfying treat,' says Shirley Kidd, field editor from New London, Minnesota."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

1/2 cup margarine, softened
1 cup sugar
1/2 cup buttermilk
1 cup liquid egg substitute
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 (20 ounce) can light cherry pie filling
Confectioners' sugar (optional)

Directions

In a mixing bowl, cream margarine and sugar. Beat in buttermilk, egg substitute, lemon juice and vanilla. Combine flour and baking soda; add to the creamed mixture. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray.
Use a knife to divide batter into 24 rectangles; spoon a small amount of pie filling into the center of each. bake at 350 degrees F for 35 minutes or until a toothpick inserted near the center comes out clean. Dust with confectioners' sugar if desired.