The Best Gluten-Free Chocolate Cherry Pudding Cake
|Categories:||Cakes, Fruit Desserts, Quick & Easy, Healthy|
|Serves:||16 (serving size 1/16 of cake with sauce|
|1 c||light brown sugar|
|1/3 c||unsweetened cocoa|
|2 c||hot water|
|2 c||gluten free baking and pancake mix|
|1 c||granulated sugar or 1/2 cup sweetner like splenda|
|1/4 c||unsweetened cocoa|
|1/4 c||grapeseed oil|
|2 tsp||vanilla extract|
|1/2 tsp||instant expreso granules or 1 teaspoon instant coffee granules|
|1||(20 ounce) can light cherry pie filling|
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DirectionsPreheat your oven to 350Combine brown sugar, 1/3 cup cocoa and 2 cups hot water in ungreased 11 X 7 inch glass or ceramic baking dish, stirring until sugar dissolves.Lightly spoon baking mix into 2 dry 1 cup measuring cups and level with a knife.Combine baking mix and next 3 ingredients in a large bowl, stirring with a whisk.Add oil and next 4 ingredients, stirring just until combined.Spoon batter over brown sugar mixture in dish.Set dish on a jelly-roll pan.Place in oven and bake for 55 minutes or until cake springs back when touch lightly in the center.Remove from oven and cool for 30 minutes.Spoon cake and sauce into serving dishes.