This warm, soft pudding cake dessert has been an old and favorite stand-by in my family for years. It's perfect for assembling when you want to make a treat on short notice, without too much thought or preparation — if you have fresh or frozen fruit on hand, all the other ingredients are almost certainly to be staples in your pantry, and it's so ridiculously easy to put together that even people who don't bake can make this one. Soft, spongy and with a delicate golden-brown sugar crust, the pudding cake is surrounded by warm, bubbling fruit juices and smells just heavenly.
I hadn't made it myself for a good while, but browsing through my old recipes and seeing a bag of fresh sweet cherries just waiting to be used up had me craving this comfort food again. You can use two cups of any combination of berries instead of cherries if you like — blueberries, blackberries, raspberries or strawberries — next time I think I'll use strawberries and some rhubarb. You can also prepare the pudding cake well ahead of time and simply reheat it in the oven for 20 minutes to serve hot, although it's delicious at room temperature or even right out of the refrigerator.
|Cherry Pudding Cake|
|Recipe by Lisa Turner|
Published on August 30, 2013
Easy, soft and moist cherry pudding cake — a simple and comforting dessert
More easy desserts you will enjoy:
Blueberry-Raspberry Pudding Cake
Rum Plum Clafouti
No-Bake Lemon Cherry Cheesecake
On the top of the reading stack: We by Yevgeny Zamyatin
Audio Accompaniment: relaxing ambient music on a lazy Friday afternoon