Save on Pinterest

Cherry Puddles Cake

Total Time

Prep: 20 min. Bake: 35 min.


24 servings

"This lovely distinctive cake is a satisfying treat," says Shirley Kidd, field editor from New London, Minnesota.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 cup egg substitute
  • 1/2 cup buttermilk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 can (20 ounces) reduced-sugar cherry pie filling
  • Confectioners' sugar, optional


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg substitute, buttermilk, lemon juice and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well.
  2. Pour into a 13x9-in. baking pan coated with cooking spray. Use a knife to divide batter into 24 rectangles; spoon a small amount of pie filling into the center of each.
  3. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar if desired.

Nutrition Facts

1 piece: 134 calories, 4g fat, 1mg cholesterol, 123mg sodium, 21g carbohydrate, 3g protein.

Recommended Video