Cherry Pudding Cake

Name: Cherry Pudding Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 servings.
Ingredients: 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; 1/8 teaspoon almond extract; Optional: Whipped cream or ice cream

A cross between a cake and a cobbler, this dessert is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbor shared the recipe over 30 years ago. —Brenda Parker, Kalamazoo, Michigan

Ingredients

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
1/8 teaspoon almond extract
Optional: Whipped cream or ice cream

Directions

In a bowl, combine flour, 1 cup sugar, baking powder, milk and oil; pour into a greased shallow 3-qt. baking dish. In a bowl, combine cherries, 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.

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