Name: Cherry Pudding Cake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 can cherry pie filling (540ml); 3 tbsp unsalted butter, softened; ½ cup sugar; 1 cup all-purpose flour; ½ tsp salt; 1 tsp baking powder; ¾ cup milk; 1 lemon, zested; 1 tbsp sugar (for sprinkling on top)

Print Recipe· 3.8 from 15 reviews

If you’re looking for a dessert that feels like a warm hug from the inside out, this Cherry Pudding Cake Recipe is an absolute must-try. It’s a delightful combination of tender cake layered over luscious cherry pie filling, creating a perfect balance of sweet, tangy, and comforting flavors. This dessert not only tastes incredible but is surprisingly simple to make, making it a favorite for weeknight treats or special occasions where you want to impress without the fuss.

Ingredients You’ll Need

The image shows several ingredients placed neatly on a white marbled surface. At the top left, there is a white bowl filled with bright red cherry pie filling. To the right, there is a clear glass measuring cup filled with white milk. Below the cherry pie filling and milk, two small wooden scoops hold white baking powder and salt. In the middle, there is a yellow stick of unsalted butter lying flat. Below the butter, a white bowl filled with white flour sits towards the center. To the bottom left, there are two bright yellow lemons, and on the bottom right, a white bowl filled with white sugar completes the arrangement. The overall setting is clean, bright, and organized, with each ingredient clearly visible and evenly spaced. photo taken with an iphone --ar 4:5 --v 7

You don’t need a pantry full of complicated ingredients for this Cherry Pudding Cake Recipe. Each item plays a crucial role—from the juicy cherries giving vibrant flavor and color to the buttery batter that turns into a soft, golden cake that soaks up all the cherry goodness.

Cherry pie filling (540ml can): Provides that sweet, tangy fruit base packed with juicy cherries.
Unsalted butter (3 tbsp, softened): Adds richness and helps create a tender crumb.
Sugar (½ cup plus 1 tbsp): Sweetens the cake and the topping for a lovely crust.
All-purpose flour (1 cup): The structure that holds your cake together.
Salt (½ tsp): Enhances the flavors and balances the sweetness.
Baking powder (1 tsp): Helps the cake rise and become delightfully fluffy.
Milk (¾ cup): Keeps the batter moist and smooth.
Lemon zest (from 1 lemon): Adds a bright citrus note that complements the cherries perfectly.

How to Make Cherry Pudding Cake Recipe

Step 1: Prepare the Cherry Base

Begin by preheating your oven to 350°F. Spread the cherry pie filling evenly in a 9-inch square baking pan. This layer will create a juicy, flavorful base that becomes tender and syrupy as it bakes under the cake.

Step 2: Cream Butter and Sugar

In a mixing bowl, cream together the softened butter and ½ cup of sugar. Using a mixer makes this easier, and it helps incorporate air, which leads to a lighter cake texture. The mixture should be pale and fluffy before moving on to the next step.

Step 3: Combine Dry Ingredients and Batter

In a separate bowl, sift together the flour, salt, and baking powder to ensure even distribution and avoid clumps. Gradually add the dry ingredients to the creamed butter and sugar alternately with the milk, stirring gently but thoroughly. Then, fold in the lemon zest to infuse the cake with a fresh, zesty brightness.

Step 4: Bake the Cake

Carefully spread the batter over the cherry pie filling in the pan. It might feel like you’re covering the cherries with a thick blanket, but that’s exactly what you want for the perfect pudding texture. Sprinkle the remaining 1 tablespoon of sugar evenly on top to help form a lightly crisp, caramelized crust. Bake for 40 minutes or until a toothpick inserted into the cake comes out clean or with just a few moist crumbs attached.

How to Serve Cherry Pudding Cake Recipe

The image shows a square white ceramic dish filled with a thick layer of bright red cherry topping, shiny and full of whole cherries covered in a glossy sauce, evenly spread to cover the entire dish surface. Around the dish, the scene includes a round white bowl with more cherry topping visible at the top left, a whole yellow lemon at the upper middle right, and a whole white object that looks like cream or whipped topping in a white bowl at the upper right. The background surface is a white marbled texture, and there is a red cloth visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Cherry Pudding Cake Recipe even further, consider topping it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A sprinkle of toasted almond slices or a few fresh cherries can add a lovely touch, both visually and texturally.

Side Dishes

This cake pairs beautifully with hot beverages like coffee or a robust black tea. For a more decadent dessert spread, serve it alongside a cheese platter featuring mild cheeses such as Brie or cream cheese-based delights to balance the cake’s sweet and tart flavors.

Creative Ways to Present

Try serving individual portions in small ramekins for a charming, rustic look. Another fun idea is to layer the cherry pudding cake with whipped cream and fresh cherries in a glass trifle bowl for a stunning layered dessert that wows your guests.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Cherry Pudding Cake Recipe covered at room temperature for up to two days or refrigerate it for up to five days. Keep it tightly wrapped or in an airtight container to maintain moisture and prevent it from drying out.

Freezing

This cake freezes wonderfully, making it perfect for preparing ahead. Cut it into portions and wrap each piece tightly in plastic wrap before placing them in a freezer-safe container or bag. Freeze for up to three months for best quality.

Reheating

When you’re ready to enjoy your frozen or refrigerated cake, gently reheat individual slices in the microwave for 30 to 45 seconds or warm the whole cake in an oven preheated to 325°F for about 15 minutes. It tastes almost like freshly baked all over again!

FAQs

Can I use fresh cherries instead of canned pie filling?

Absolutely! You can make your own cherry filling with fresh cherries, sugar, a little cornstarch, and lemon juice. Just cook the cherries until thickened before spreading as the base. It adds a fresh, natural flavor but takes a bit more prep time.

Is this recipe gluten-free friendly?

This particular recipe uses all-purpose flour, which contains gluten. To make a gluten-free version, you can substitute a gluten-free flour blend that works for baking, but you might need to adjust moisture or baking times slightly.

Can I substitute the butter with oil?

While butter provides that lovely richness, you can substitute with a mild-flavored oil like vegetable or canola. Use about ¾ of the butter amount in oil and expect a slightly different texture but still tasty results.

What if I don’t have lemon zest on hand?

Lemon zest adds a bright citrus note that balances the cherries well. If you don’t have it, you can substitute with a teaspoon of lemon extract or simply omit it; the cake will still be deliciously sweet and fruity.

Is the Cherry Pudding Cake Recipe best served warm or cold?

This cake shines when served warm, straight out of the oven or reheated—it enhances the pudding-like texture and flavor. However, it’s also enjoyable at room temperature and can be chilled if you prefer a firmer texture.

Final Thoughts

There is something incredibly satisfying about sinking your fork into a warm slice of this Cherry Pudding Cake Recipe. It’s a build-your-own comfort dessert that marries simplicity with luscious flavors, perfect for sharing with family and friends. Give it a try soon—you’ll wonder why you didn’t make it sooner!

Cherry Pudding Cake Recipe

Ingredients You’ll Need