Cherry Cake Pudding

Having trouble finding something for dessert? Something for breakfast? Something for every meal or snack of everyday? Search no longer.

Cherry Cake Pudding. Aka, the answer to all of your problems.

I, indeed, have had it for dessert, breakfast, every meal, and every snack of the day. In fact, this just might be my favorite thing I've ever made.  Have you all met the pioneer woman? She's a genius, I tell you.  I found this recipe on her site (as I have about every other recipe I've ever made).  I'm slightly obsessed.  The woman knows her stuff and she definitely knows how to make an awesome cherry cake pudding.

Have you all heard of cherry cake pudding? I sure had not, and I was pleasantly surprised when this turned in to a warm, gooey cake with sweet cherry syrup drizzled on it.  Oh, in case you hadn't heard, before you drizzle the syrup on the cake to serve, you let the cake soak up about half of the syrup when it's fresh out of the oven.  Yeah. It's actually warm gooey cake that's soaked with sweet cherry syrup.  

Swoon.

While the cake is baking, you make the syrup.  This is a recipe of perfect timing.  It is a Pioneer Woman recipe, after all.

This is the strangest picture... It's actually cherry juice and sugar boiling.  The camera captured it at an odd moment.  

All in all, this recipe took an hour to make.  And less than that to consume entirely.  

Absolutely delicious.

Recipe found here!

Cherry Cake Pudding

For the Cake:

1 cup sugar

2 Tbsp butter, softened

1 large egg

1 cup all-purpose flour

1 tsp baking powder

1/8 tsp salt

1/2 cup whole milk

1 15oz can cherries in syrup (not cherry pie filling)

1/2 cup pecans, finely chopped

Syrup:

1 cup cherry juice (add water to make 1 cup, if necessary)

1 cup sugar

1 Tbsp. flour

1 Tbsp. butter

1/2 tsp. vanilla extract

Instructions:

-Preheat oven to 325°

-Butter a 9x9 inch baking dish

-Cream the sugar and butter

-Add the egg to the creamed sugar and butter and mix well

-Sift together the flour, baking powder, and salt

-Alternatively add the flour mixture and milk to the butter/sugar mixture

-Add the cherries and nuts to the batter and mix gently

-Pour batter into the greased pan, smoothing out the surface

-Bake for 40 minutes or until the cake is gold-brown and no longer jiggles

While cake is baking, make the syrup:

-Add cherry juice, sugar, and flour to a small saucepan

-Boil mixture for 8-10 minutes, until thickened

-Turn off heat and add the butter and vanilla extract

As soon as the cake is taken out of the oven, pour 1/3 of the syrup over the cake, spreading it out evenly.  Let sit for 10 minutes before serving.  To serve, drizzle syrup over the slices. You can also serve it with whipped cream or icecream!