Description
This Cherry Pudding Cake is a delightful dessert featuring a luscious cherry pie filling base topped with a tender, buttery cake layer infused with fresh lemon zest. Baked to perfection, it offers a perfect balance of sweet and tart flavors, making it a comforting treat ideal for family gatherings or special occasions.
Ingredients
Cherry Layer
- 1 can cherry pie filling (540ml)
Cake Batter
- 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)
Instructions
- Preheat Oven and Prepare Cherry Layer: Preheat your oven to 350°F (175°C). Spread the entire can of cherry pie filling evenly in the bottom of a 9-inch square baking pan to form the fruity base of the pudding cake.
- Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream together the softened unsalted butter and ½ cup sugar until the mixture becomes light and fluffy. This step helps to incorporate air for a tender cake texture.
- Mix Dry Ingredients and Combine Batter: In a separate bowl, sift together the all-purpose flour, salt, and baking powder. Add these dry ingredients alternately with the milk into the creamed butter and sugar mixture, stirring gently after each addition. Fold in the lemon zest to infuse the batter with a bright citrus aroma.
- Assemble and Sprinkle Sugar: Carefully spread the cake batter evenly over the cherry pie filling in the baking pan. Sprinkle the remaining 1 tablespoon of sugar over the top of the batter to add a slight sweet crunch after baking.
- Bake the Cake: Place the pan in the preheated oven and bake for approximately 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before serving to let the pudding set.
Notes
- Using freshly zested lemon enhances the flavor, but lemon extract can be used as a substitute.
- The cherry pie filling can be substituted with other fruit pie fillings like blueberry or apple for variation.
- Allow the cake to cool for at least 15 minutes before serving to let the pudding layer thicken.
- This cake is best served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
