What tastes more like warm day than cakes bejeweled with fresh fruit? Hardly anything. When the days get longer and the temperatures higher, you can’t help but crave cakes like our pudding-cherry cake. We know we certainly do.
Our Pudding-Cherry Cake Recipe
Today’s recipe comes straight from my childhood: I was quite picky back then and didn’t like “dry” cakes like marble cake or pound cake. For me, there always had to be at least fruit in the cake, preferably together with a sweet cream. This presented my parents with a problem, as they (nor I) wanted to enjoy the same recipe over and over again. By chance, they stumbled upon the simple recipe for the pudding-cherry cake and for me, it became an insant favorite, that I have carried with me into adulthood. Even as my tastes changed, this cake remained the same!
This simple cake is quick to bake and you probably already have most of the ingredients at home too. In a little over half an hour, you’ll have this delicious treat on the table. I personally prefer to eat the cake when it’s still slightly warm. But it also tastes great and refreshing when chilled. Thanks to its short prep time, our pudding-cherry cake is perfect for unexpected guests, Sunday dessert, a family gathering, or simply as a delicious treat for yourself.
If you’re not a big fan of cherries, you can of course also bake the cake with other types of fruit! Peaches, plums, and the like we’ll do. But for now, let’s scurry on off and get to baking our wonderfully simple pudding-cherry cake!
If you’re like me and love a good fruit-leaning cake, then dig into our cherry meringue cake, peach crumble, and strawberry brownie cake.
Pudding-Cherry Cake
Equipment
- 1 9-inch springform or tart pan
Ingredients
For the batter:
- 1½ cups all-purpose flour
- ½ cup sugar
- ½ tsp baking powder
- ½ cup butter chilled
- 1 egg
- 1 pinch salt
For the filling:
- 1½ packets instant vanilla pudding mix
- 2 cups milk
- 2 tbsp sugar
- 1 cup sour cream
- 1 jar of sour cherries
Instructions
- Preheat oven to 400°F. Grease the cake pan.
- Combine all ingredients for the dough and gently press it into the pan.
- Dissolve the pudding mix in ¼ cup of milk. Bring the remaining milk and sugar to a boil, reduce heat, and stir in the dissolved pudding mix.
- Let the pudding cool slightly and then carefully fold in the sour cream.
- Carefully pour the pudding cream over the poured batter.
- Drain the cherries and spread them over the cream. Bake the pudding-cherry cake for 45 minutes.