Cherry Pudding Cake Recipe (2024)

Sweet, tender, and moist, this cherry pudding cake is a dreamy dessert that you’ll want to whip out every single week. You make the cake part from scratch, but I like to use cherry pie filling (instead of making my own!) as I’m a huge fan of easy-peasy recipes.

Hey, can you blame me?

This isn’t one of those perfect-looking cakes that you cut into neat pieces and serve up. Nope, you just grab a big spoon, slop everything into a bowl, and enjoy it!

You can pair this dessert with whipped cream to dial the indulgence up a notch, but it’s just as tasty on its own. If it’s warm out, you can even dollop a spoonful of vanilla ice cream on top! The choice is yours.

Although I can’t get enough of how good this cherry pudding cake tastes, I also appreciate how easy it is. It’s packed with pantry staples (hello, last-minute bakes!) and the cherry filling couldn’t be simpler to whip up.

So, there’s really no excuse NOT to put this tasty bake on your to-do list this week.

Why You’ll Love This Cherry Pudding Cake

It couldn’t be simpler to make and it’s packed with pantry staples.
I love the zingy and tangy cherry filling that makes each bite taste super decadent.
The cake portion is incredibly easy to prep (and you don’t need to worry about things looking neat!).
It’s easy to make quickly if you’re in a pinch for a last-minute dessert.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Cherry pie filling: I love using cherry pie filling as it makes this recipe a breeze to make. You can switch this out for any fruit pie filling of your choice.
Butter: To give your cake a rich, decadent, and buttery flavor.
Sugar: For sweetness.
Flour: You can use plain flour if you’re planning to use baking powder, or use self-raising (and remove the baking powder!) if you’re in a pinch.
Salt: Just a small amount to balance the batter and elevate the other ingredients.
Baking powder: For a great rise on your cake.
Milk: To add moisture to the batter.
Lemon peel: Gives your cake a slight zing that works beautifully with the cherries.

How to Make Cherry Pudding Cake

Step One: Preheat the oven to 350°F.
Step Two: Spread the cherry pie filling in a 9-inch square baking pan.
Step Three: In a bowl, cream the butter and sugar together with a mixer.

Step Four: In another bowl, sift together flour, salt and baking powder. Add this to the creamed mixture alternately with milk. Then, stir in the lemon peel.
Step Five: Spread batter over cherry pie filling and sprinkle a tablespoon of sugar on top.

Step Six: Bake the cherry pudding cake for 40 minutes or until a toothpick comes out clean.

Equipment Needed

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What to Serve with Cherry Pudding Cake

You can eat this cherry pudding cake as it is, but you can also serve it with ice cream or whipped cream!

No Churn Maple Pecan Ice Cream
Vanilla Ice Cream
Marshmallow Ice Cream

Recipe Tips and Tricks

Don’t overmix your batter. This is something that I say for any cake recipe, but overmixing is going to result in a dense and unpleasant texture. Stick to mixing the batter at a gentle speed for best results!
Make sure your butter is softened before using it. To avoid a lumpy, creamed mixture, it’s key to get your butter softened to room temperature before using it.

Can I Use a Different Pie Filling?

Yes, you can use different flavors of pie fillings!

Here are a few suggestions that would also work well:

Apple pie filling
Blueberry pie filling
Raspberry pie filling
Cherry Cranberry pie filling
Peach pie filling
Strawberry pie filling
Rhubarb strawberry pie filling

Cherry is my favorite kind of pie filling so that’s why I chose it for this recipe. Apple pie filling would also be good for fall.

Variations and Substitutions

If you don’t feel like using cherry filling, there are so many other options you can try. I like apple pie, blueberry pie, raspberry pie, cherry cranberry pie, peach pie, strawberry pie, and rhubarb strawberry pie. Literally anything works!
You can replace the milk with almond milk (or another relatively neutral plant-based milk!) if you’re lactose intolerant.

Storage Instructions

If you don’t plan on eating this cherry pudding cake straight away, let it cool before putting it in an airtight container.

The cake should stay moist on the counter for a couple of days and good in the fridge for up to 4 days.

Can I Freeze?

You can freeze this cherry pudding cake for up to 3 months in a freezer safe container.

Just be aware that the cherry pudding mixture might lose some of its texture after being frozen.

Cherry Dessert Recipes

Craving more cherry desserts?

No-Bake Cherry Cheesecake
Cherry Salad
Cherry Cranberry Pie
No-Bake Cherry Tarts
Cherry Cake Cups
Cherry Cheesecake Pizza
Cherry Cheesecake with Oreo Crust
Cherry Mousse
Winter Cherry Cobbler
Cherry Cookies
Hawaiian Cherry Danishes

You’ll also love this Radio Pudding, Pig Pickin Cake, Butterscotch Pudding, Orzo Pudding, Rhubarb Crumble Cake, Fruit co*cktail Dessert or Quick Slice Cake.

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