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Sour Cherry Pudding Cake

Dessert Recipes· Family Recipes

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My Grandmother was known for her simple but elegant food.  Here is her recipe for Sour Cherry Pudding.  This is a rich and thick homemade pudding cake nuts, and a warm sauce that you pour over the top when you are ready to serve.  Source Ethel Eynard. Jefferson City, MO. 1967.

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Sour Cherry Pudding Cake

Sour Cherry pudding cake is a great way to enjoy sour cherries. 
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Cake Recipes, Sour Cherries
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 24
Calories: 150kcal
Author: Stephanie Manley

Ingredients

  • 2 cans drained sour cherries
  • 2 tablespoon melted butter
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 1 beaten egg
  • 1/2 cup pecan pieces
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 cup Cherry Juice
  • 1/4 teaspoon Salt
  • 1 tablespoon Cornstarch
  • 1/2 cup Sugar
  • 2 tablespoon Butter

Instructions

  • For pudding, combine dry ingredients with melted butter. Add eggs and cherries. Place in 13x9 inch baking dish. Sprinkle nuts on top. Bake 45 minutes at 350 degrees. For sauce cook ingredients until clear and add 2 tablespoon butter when almost done. Pour sauce over cake.

Nutrition

Calories: 150kcal | Carbohydrates: 29g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 92mg | Potassium: 66mg | Fiber: 0g | Sugar: 17g | Vitamin A: 6.3% | Vitamin C: 0.8% | Calcium: 0.8% | Iron: 4.7%
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Comments

  3. markpkessinger says


    This is almost identical to a recipe that has been handed down through the years from my German grandmother’s family. We referred to is simply as “cherry pudding,” and typically serve it around the holidays. The only major difference between this recipe and the one my family uses is that, instead of a warm cherry sauce, we serve it with a warm custard sauce (or substitute a vanilla pudding mix if we’re feeling lazy, served warm before it fully “sets”). Wonderful stuff!

    Reply

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