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Cherry Puddles Cake

Total Time

Prep: 20 min. Bake: 35 min.

Makes

24 servings

"This lovely distinctive cake is a satisfying treat," says Shirley Kidd, field editor from New London, Minnesota.
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Ingredients

  • 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

Directions

  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.

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