Recipe by CJ
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
pitted tart red cherries
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.
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!!!
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.
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! www.adventures-in-food.com
Is it just me, or am I the only one that had to double the milk in order to go from dough to batter?? The first time I made this, it turned out very gummy. Is this normal?? Did I use the wrong size pan, or over mix the batter? Also, because we don't normally use sugar in the house, the second time I made this I skipped the sugar in the cherries and halved the sugar in the batter as it was waaaaaay too sweet the first time around. I also used whole wheat flour. I also mixed the cherries into the batter because the first time, the cherries on top were the best part and the rest was *meh*. The second cake is currently in the oven. Excited to see (and taste) the result! Super easy recipe all the same!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cherry Pudding Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 29
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!
Discover the no-fail way to make moist chocolate Bundt cake.
See how to make a birthday cake that looks like the space shuttle!