Cherry Pudding CakeA cross between a cake and a cobbler, this dessert is a hit whenever I…
Cherry Pudding Cake
2 cups all-purpose flour 2-1/2 cups sugar, divided 4 teaspoons baking powder 1 cup 2% milk 2 tablespoons canola oil 2 cans (14-1/2 ounces each) water-packed pitted tart red cherries, well drained 2 to 3 drops red food coloring, optional 1/8 teaspoon almond extract Optional: Whipped cream or ice cream
In a bowl, combine flour, 1 cup sugar, baking powder, milk and oil; pour into a greased shallow 3-qt.
In a bowl, combine cherries, food coloring, if desired, extract and remaining sugar; spoon over batter.
Bake at 375° for 40-45 minutes or until a toothpick inserted in the cake portion comes out clean.
Serve warm, with whipped cream or ice cream if desired.
Nutrition Facts 1 serving:
- 296 calories, 3g fat (1g saturated fat), 3mg cholesterol, 147mg sodium, 65g carbohydrate (48g sugars, 1g fiber), 3g protein.