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An overhead view of a Pudding-Cherry Cake with a slice cut out. The slice of cake and a bowl of fresh cherries are next to it.

Pudding-Cherry Cake

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 pieces

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.

Notes

Cover with aluminum foil 10-15 minutes before the end of baking time to prevent it from getting too brown.