Cherry Pudding Cake


Okay, so I put in my “about me” page that I have some culinary skills, and I have not been forthcoming with any recipes.  While this is in the works, I thought I’d throw out a few family favorites.  This recipe is special to me because it was my second mom’s favorite. Anne was what my mother would  call the “Kool-aid” mom. All the children in our neighborhood gravitated to her house. She Loved this cake.

It was a family guarded recipe for generations. Like most family guarded recipes, people tend to be more lax with them when they realize they don’t have long for this world. It would have been a shame to allow this recipe to die out with a generation. Anne is no longer with us but in her final days she always requested that my mother bring her some of this cake. I checked the Web to see if there were any recipes similar to this, and I could not find any. If you happen to run across this recipe, count yourself lucky. You have won Anne’s lottery. I hope this recipe makes it into the right hands. You won’t be disappointed.

P.S this cake has sticky goodness on top, tastes better with home made whip cream, and is one of my favorites to put into a dutch oven!  The cherries don’t overwhelm the cake. It seems to be more like a sticky toffee-like cake. I fed this to my mother-in-law who is not a fan of cherries and she was remotely surprised by this recipe.

Anne’s Cake

2 cups sour cherries. drained. (Not to be confused with cherry pie filling. I recommend

Oregon Tart Cherries.)

2 cups flour

2 cups sugar (yes, it’s a lot, this one is not for the squeamish)

1/2 tsp. salt

1 tsp. baking soda

2 Tbsp. water

4 Tbsp. melted butter

I cup chopped nuts. (I use walnuts)

2 eggs

Mix all the above together. I don’t use a mixer because I don’t like breaking up the cherries.  The mixture will look an odd color. Go with it.) Place in a 9×13 greased pan.

Bake in a preheated oven at 350 degrees for approximately 40 minutes.

Five minutes before your cake is done make the sauce


1 cup brown sugar 🙂

1 Tbsp. of Flour

1 tsp. of vanilla

I cup water

1 Tbsp. of butter

Allow this to come to a boil and thicken, stirring constantly. Let it get to the consistency of oozing off your spoon. ( This is not as thick as caramel)

When your cake is done, pour over the top of your warm cake. Allow cake to cool before cutting and dousing with whip cream. (Homemade is best, and may cut down on more sugar)

I can’t wait to hear your feedback, and if any of you find a way to keep the yumminess with less sugar, fill me in.






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