Sour Cherry Pudding Cake Recipe -
Sour Cherry Pudding Cake Recipe
  • READY IN 45 mins

Sour Cherry Pudding Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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Reviews More Reviews

Jul 11, 2011

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 would love to have had the ice cream. Next time. I had 4 cups of cherries and that worked out just fine.

Jan 23, 2012

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.


15 Ratings

Dec 09, 2012

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!!!

Sep 01, 2014

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 time I would double or bake in a 9x9 pan instead of a 9x13. Tasted good and was enjoyed with ice cream.

Jul 10, 2013

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 out, which worked great. This recipe would work great with other fruits/berries as well. Will definitely make this again!

Jul 04, 2013

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 I thought that worked well. The cake wasn't what I think of when I hear "pudding cake", but good nonetheless. Served with vanilla ice cream. Will make again.

Jun 27, 2013

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 own. I found it hard to spread in the pan, so I Pammed my spatula multiple times while spreading.

Aug 28, 2012

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!


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  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 56.4 g
  • 18%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 93 mg
  • 4%

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

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