Cherry Pudding Cake Recipe

By [e-mail]

Ingredients

• 2 2 2 cups all-purpose flour
• 2-1/2 2-1/2 2-1/2 cups sugar, divided
• 4 4 4 teaspoons baking powder
• 1 1 1 cup whole milk
• 2 2 2 tablespoons canola oil
• 2 2 2 cans (14-1/2 ounces each) water-packed pitted tart red cherries, well drained
• 2 to 3 2 to 3 3 drops red food coloring, optional
• 1/8 1/8 1/8 teaspoon almond extract
• Whipped cream or ice cream, optional

Preparation

Step 1

In a bowl, combine flour, 1 cup of sugar, baking powder, milk and oil; pour into a greased shallow 3-qt. baking dish. In a bowl, combine cherries, food coloring if desired, extract and remaining sugar; spoon over batter.

Bake at 375° for 40-45 minutes or until a toothpick inserted in the cake portion comes out clean. Serve warm, if desired with whipped cream or ice cream.
Yield: 12 servings.

Originally published as Cherry Pudding Cake in Taste of Home
April/May 1996, p37