thepioneerwoman5.0
Cherry Cake Pudding
This old-time cake recipe reminds me a little of my grandma Iny’s prune cake, in that it’s a sticky, gooey, sweet delight…and that it’s from the same
👥 10 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●pan
- ●bowl
- ●mixing bowl
- ●saucepan
📝 Preparation Steps
1
Preheat oven to 325 degrees. Generously butter a square 9 x 9-inch baking dish.
2
Cream sugar and butter. Add egg and mix well. Sift flour, baking powder, and salt then add to mixing bowl alternatively with milk. Add cherries and chopped nuts and mix gently. Pour batter into buttered pan and smooth out the surface. Bake for ⏱️ 40 minutes, or until golden brown on the surface and no longer jiggly.
3
While cake is baking, make the sauce by combining cherry juice, sugar, and flour in a small saucepan. Boil for 8 to ⏱️ 10 minutes, or until thick. Turn off heat and stir in 1 tablespoon butter and vanilla extract.
Cake(15 Oz. Size) Cherries In Syrup (Not Cherry Pie Filling), Drained, Juice Reserved1 can
4
Drizzle 1/3 of the sauce on the cake as soon as you remove it from the oven. Spread to distribute over the surface and wait ten minutes before serving so the sauce will seep into the top of the cake a bit.
Cake(15 Oz. Size) Cherries In Syrup (Not Cherry Pie Filling), Drained, Juice Reserved1 can
5
Spoon out pieces of warm, sticky cake and top with unsweetened whipped cream.
Cake(15 Oz. Size) Cherries In Syrup (Not Cherry Pie Filling), Drained, Juice Reserved1 can
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...