Cherry Lemon Pudding Cake Recipes

CHERRY PUDDING CAKE

Steps:

• 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.

LEMON PUDDING CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• In a large bowl, combine sugar, salt and melted butter. Beat in the flour. Stir in the lemon zest and lemon juice. Combine milk and egg yolks, and add to lemon mixture.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Set cake pan in a water bath. Bake in the preheated oven for 40 minutes, or until top is lightly browned. Serve warm or cold.

LEMON & CHERRY PUDDING CAKE

Steps:

• 1. Grease and flour bundt pan. Mix cake mix and pudding
• 2. Add oil, stir. Add one egg at a time, stir between. Then add the 7-Up or Sprite.
• 3. Bake at 350 degrees for 45 minutes. Test with cake tester, you may need to go to 50 minutes. If you want to make this version in cherry as I show in this second photo, use Cherry Chip boxed cake mix and instant vanilla pudding. You can also choose the dutch chocolate cake and chocolate pudding, I have not tried that one yet but I do intend to.

LEMON CHERRY CAKE

Steps:

• Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Pour into a greased 13x9-in. baking pan. Sprinkle with cherries. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency. Cut cake; top each piece with a dollop of topping.

CHERRY DUMP PUDDING CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10x10-inch baking dish.
• In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir. Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan and cover evenly with cherries.
• Heat cherry juice in microwave or in small saucepan, until just simmering. Sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top. Bake 40 to 45 minutes, or until pick inserted in center comes out clean.

CHERRY LEMON PUDDING CAKE

Steps:

• Mix pudding, milk, and sour cream until thick.
• Tear cake into pieces, spread out into 9x13 pan. Spread pudding over cake. Spread cherries over pudding. Chill.
• When ready to serve, spread Cool Whip over cake, and enjoy.

CHERRY PUDDING CAKE

Steps:

• Preheat oven to 375°F.
• In a large bowl, combine cherries with 1 1/2 cups of sugar and the almond extract; set aside.
• In another bowl, combine flour, 1 cup of sugar, baking powder, milk, and oil; mix well and pour into a greased 9x13-inch baking pan.
• Spoon cherry mixture over the batter.
• Bake for 40 to 45 minutes or until it tests done.
• Serve warm with whipped cream or ice cream.