Cherry Cake Pudding: A Classic Comfort Dessert

A nostalgic, spoonable treat where juicy fruit meets tender crumb in every bite.

By Medha deb

Created on Sep 16, 2025

A nostalgic, spoonable treat where juicy fruit meets tender crumb in every bite.

If you crave a dessert that blends simplicity and nostalgia, cherry cake pudding is the answer. Combining tender cake, luscious cherries, and a warm, silky sauce, this recipe captures the essence of home baking and delivers a treat perfect for any occasion.

Introduction to Cherry Cake Pudding
Ingredients
Equipment Needed
Step-by-Step Directions
How to Make Cherry Sauce
Serving Suggestions
Making the Perfect Cherry Cake Pudding
Variations and Substitutions
Frequently Asked Questions (FAQs)

Introduction to Cherry Cake Pudding

Cherry cake pudding is a traditional dessert that blends buttery cake with tart, juicy cherries, finished with a pourable cherry sauce and topped with whipped cream. It’s a staple for cooks who appreciate both the comforting flavors of home and the thrill of bringing a forgotten recipe back to life. This dish’s beauty lies in its rustic character—moist cake dotted with cherries, a glossy sauce soaked into every bite, and just enough flair to make the ordinary unforgettable.

Ingredients

Gather these ingredients before you start baking:

1 can cherry pie filling (juice reserved and enough water added to make 1 cup liquid total)
3/4 cup granulated sugar
1/2 cup unsalted butter, softened (plus more for greasing pan)
1 large egg
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
1/2 cup whole milk
1/2 cup chopped pecans or walnuts (optional, for crunch and flavor)

For the cherry sauce:

1 cup cherry juice (from soaking cherries and adding water as needed)
1/2 cup sugar
2 tbsp all-purpose flour
1 tbsp unsalted butter

For serving:

Freshly whipped cream (unsweetened recommended to balance dessert’s sweetness)

Equipment Needed

9 x 9-inch square baking dish
Electric mixer or mixing bowl and spoon
Small saucepan
Wooden spoon or spatula
Measuring cups and spoons

Step-by-Step Directions

Preheat the oven to 325°F (160°C). Generously butter a 9 x 9-inch baking dish to prevent sticking and promote a crisp edge.
Prepare the cherries: Drain cherries, reserving the juice. If the cherry juice is less than 1 cup, add water to reach 1 cup. Set cherries and juice aside.
Cream together sugar and butter in a large bowl with an electric mixer until light and fluffy.
Add the egg and continue mixing until fully combined.
In a separate bowl, sift flour, baking powder, and salt together for even distribution.
Add flour mixture and milk alternately to the creamed mixture, beginning and ending with flour. Mix on low speed until just combined.
Fold in the drained cherries and chopped nuts (if using) with a spatula. Be gentle to keep cherries whole.
Pour and spread the batter into the prepared baking dish, smoothing the top for even baking.
Bake for 40–45 minutes, or until cake is golden brown and set in the center (a gentle jiggle is okay, but it shouldn’t slosh).

How to Make Cherry Sauce

While the cake bakes, combine cherry juice, sugar, and flour in a small saucepan, whisking to dissolve the flour.
Bring to a gentle boil over medium heat, stirring constantly. Cook for 8–10 minutes, or until slightly thickened to a glossy, pourable consistency.
Remove from heat and stir in 1 tbsp butter until melted and smooth. Set aside; sauce will thicken slightly as it cools.
Once the cake is baked, drizzle about one-third of the sauce over the hot cake, spreading it with the back of a spoon to let it soak in.
Let the cake rest a few minutes before serving; the sauce will permeate and moisten the crumb.

Serving Suggestions

Use a large spoon to scoop warm portions into bowls.
Drizzle each serving with extra cherry sauce for maximum flavor.
Top with a generous dollop of unsweetened whipped cream—its subtle flavor balances the sweetness of cake and sauce.
For a festive touch, consider adding a sprinkle of chopped nuts or a few fresh cherries on top.

Why Unsweetened Whipped Cream?

The cake and sauce pack a sugary punch, so unsweetened whipped cream helps temper flavors and introduce refreshing creaminess, enhancing the dessert’s overall appeal.

Making the Perfect Cherry Cake Pudding

Don’t overmix once you add the flour—this keeps the cake light and tender.
Generously butter your baking dish for easy release and golden edges.
Check for doneness by gently shaking the pan; the center should be set and not liquidy.
Add sauce to hot cake so it soaks in and moistens the crumb.
Serve warm for the best texture, or gently reheat leftovers before serving.

Variations and Substitutions

Fruit: Substitute a can of sliced peaches or apples for the cherries. Adjust juice and sweetness as needed.
Nuts: Pecans, walnuts, or even almonds add crunch, but skip them for a nut-free version.
Flour: For a gluten-free cake, use your favorite 1-to-1 gluten-free baking blend.
Milk: Whole milk is best, but 2% or plant-based milk also work.
Spices: Add a pinch of cinnamon or vanilla extract for extra flavor.

Frequently Asked Questions (FAQs)

Does this dessert taste more like cake or pudding?

Cherry cake pudding is technically a cake, but it has a moist, spoonable texture from soaking up the sauce, making it reminiscent of a classic bread pudding.

Can I use frozen or fresh cherries instead of canned?

Yes, but you’ll need 1 cup of cherry juice. If using fresh or frozen, simmer cherries with sugar and enough water, then strain and reserve the juice to mix with the sauce ingredients.

How should I store leftovers?

Cover and refrigerate for up to 3 days. Reheat gently in the microwave or oven before serving to restore warmth and softness.

Can I freeze cherry cake pudding?

It’s best enjoyed fresh, but you can freeze cooled portions, tightly wrapped, for up to 2 months. Thaw and reheat gently, adding fresh whipped cream before serving.

What if my cherry juice is too tart?

Add an extra tablespoon of sugar to the sauce as it simmers, tasting and adjusting to your preference.

Can this dessert be made dairy-free?

Yes, substitute plant-based butter and milk. Use coconut whipped topping as an alternative to dairy whipped cream.

What are some garnish ideas?

Fresh cherries or berries
Crushed toasted nuts
Shaved dark chocolate or chocolate chips
Mint sprigs for color

Cherry Cake Pudding vs. Other Cherry Desserts

Dessert	Texture	Preparation	Main Features
Cherry Cake Pudding	Moist, spoonable cake with sauce	Cake and sauce baked separately, then combined	Hearty, rustic, deeply flavored, served warm
Cherry Cobbler	Biscuit-like or cake topping over fruit	Assembly is simpler, baked together	More crust, larger fruit pieces
Cherry Crisp	Crunchy oat or nut topping	Fruit and topping baked simultaneously	Crunchy, less saucy, often spiced
Traditional Cherry Pie	Sliceable, with firm bottom and top crust	Pastry making required	Structured, classic, portable

Conclusion

Cherry cake pudding is the ultimate comfort dessert—easy to make, wonderfully nostalgic, and ideal for celebrations or everyday cravings. Customize it with your favorite fruits or nuts, and don’t forget that generous pour of sauce and a cloud of whipped cream. Whether you’re gathering with loved ones or treating yourself on a quiet evening, this recipe invites you to savor every cozy, spoonful.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb