Cherry Pudding Cake

Sweet cherries are great just eating them as they are. However, we picked so much cherries that I have to bake something with them. I found this recipe which uses sweet cherries. It’s a pudding cake.


This pudding cake is so juicy that juices over run onto my oven. So, if you would like to attempt this recipe, use a bigger pan or put an aluminum foil lined baking sheet below your pan to catch the juices.



  • 3 cups cherries, pitted, thawed if frozen
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt (necessary)
  • 1 1/2 cups sugar, divided
  • 1/2 cup milk
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 cup boiling water


I must say that the most tedious part of this recipe is pitting the cherries.


Preheat the oven to 350F.

IMG_6837Place pitted cherries in the bottom of a buttered 9 inch square or 10 inch round cake pan or baking dish. I used a 7 x 11 baking dish (perhaps that’s the reason the juices overrun).
IMG_6838Combine flour, baking powder, salt and half of the sugar in a mixing bowl.
IMG_6839Add milk, melted butter and vanilla. Beat until smooth.
IMG_6840Spread batter over cherries evenly.
IMG_6841Combine the remaining sugar and cornstarch in a small bowl.
IMG_6843Sprinkle sugar and cornstarch mixture over the batter. Pour the boiling water gently over the mixture.
IMG_6844Bake in a 350F preheated oven for 45 minutes or until a tester comes out clean when inserted in the center.

This Cherry Pudding Cake is great for breakfast or snack at tea break.

This Post Has 0 Comments

  1. Dana

    Oh man, that sounds lovely! I love cherries.

  2. David

    I just bought the cherries! Perfect timing on this recipe I only buy fruit in season. Will try it out!

  3. sally

    Who pitted all those cherries?

  4. Suanne

    Hi David: Are you planning on blogging your attempt to make the Cherry Pudding Cake? I hope you do!

    Hi Sally: I did the pitting myself. It was a lot of work!

  5. Luann

    This recipe is the same one my mother use to make every year when our cherries became ripe. I am so glad I found this recipe. Since my mother could not remember how to make it. I will let you know how it turns out.

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