Cherry Dump Pudding Cake

Cherry Dump Pudding Cake
  • PREP TIME
    15 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    9 People
  • VIEWS
    124

A heartwarming dessert reminiscent of cherished family traditions, this Cherry Dump Pudding Cake boasts a delightful blend of tart cherries and a sweet, comforting pudding-like base. It's an effortless way to create a memorable treat.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    70 g
  • Cholesterol
    29 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    7 g
  • Sodium
    300 mg
  • Sugar
    46 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Grease a 10x10-inch baking dish. (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins In a large bowl, whisk together the flour, salt, baking powder, and 1 cup of granulated sugar until well combined. (3 minutes)

Image Step 03
03 Step

Recipe View 5 mins Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. (5 minutes)

Image Step 04
04 Step

Recipe View 2 mins Pour in the milk and vanilla extract. Beat with an electric mixer for about 2 minutes, or until the batter is smooth and well combined. (2 minutes)

Image Step 05
05 Step

Recipe View 1 mins Pour the batter into the prepared baking dish and spread evenly. (1 minute)

Image Step 06
06 Step

Recipe View 3 mins Evenly distribute the pitted sour cherries over the batter. (3 minutes)

Image Step 07
07 Step

Recipe View 5 mins In a microwave or small saucepan, heat the cherry juice until it is just simmering. (5 minutes)

Image Step 08
08 Step

Recipe View 1 mins Sprinkle the remaining 1/2 cup of granulated sugar evenly over the cherries. (1 minute)

Image Step 09
09 Step

Recipe View 1 mins Carefully pour the hot cherry juice over the cherries and batter. (1 minute)

Image Step 10
10 Step

Recipe View 45 mins Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. (45 minutes)

Image Step 11
11 Step

Recipe View 10 mins Let the cake cool slightly before serving. (10 minutes)

For a richer flavor, use melted butter instead of cold butter.
If fresh sour cherries are not available, frozen cherries work well. Be sure to thaw and drain them thoroughly before using.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat.
Feel free to experiment with other fruits, such as blueberries, raspberries, or peaches.
If you don't have cherry juice, you can substitute with water or another fruit juice.

Kameron Crooks

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 41 Ratings)
Total Reviews: (5)
  • Karlee Bayer

    The cake was a bit too sweet for my taste, so I reduced the sugar by 1/4 cup.

  • Ethyl Pacocha

    I substituted blueberries for the cherries and it was amazing!

  • Donnell Frami

    This recipe is so easy and delicious! My family loved it.

  • Russel Olson

    This is the perfect dessert for a cozy night in.

  • Timothy Erdman

    My kids devoured this cake! It's definitely a new family favorite.

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