Cherry Pudding Cake

Catherine Thompson Floyd


Remember the old tv dinners that had that wonderful cherry dessert that had the cake with the cherries and sauce on the bottom that you wished there were more? This is a recipe very, very similar to just that. Sweet crusty cake, cherries, thick rich sauce to spoon up. Top it off with a dollop of whipped cream or cool whip if you want. Sunday dinner best. This recipe came from my kindergarten teacher, Mrs. Ruth Smith, a most wonderful lady and was posted in a 1960 area cookbook.


★★★★★ 2 votes

4 to 6
10 Min
40 Min


  • 2 Tbsp
    butter, softened
  • 1/2 c
  • 1 c
  • 1 1/2 tsp
    baking powder
  • 1/8 tsp
  • 1/2 c
  • 1/2 c
  • 1 can(s)
  • 1 c
    cherry juice

How to Make Cherry Pudding Cake


  1. Blend together the butter and first 1/2 cup sugar. Add flour, baking powder, salt, and milk to make a batter.
  2. Put the batter in an 8 or 9 inch square pan.
  3. Put cherries, juice and other 1/2 cup sugar on top (sprinkle the sugar on top).
  4. Bake at 350 degrees (preheated oven) for 35 to 45 minutes or until dough is done. Batter will rise and cherries will be in a sauce on the bottom.

Printable Recipe Card

About Cherry Pudding Cake

Course/Dish: Cakes Fruit Desserts
Other Tags: Quick & Easy For Kids
Hashtag: #cherries

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