Description
Irresistible Cherry Cake with Pudding: An Amazing Ultimate Recipe
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 cup whole milk
- ½ cup vegetable oil
- 3 large eggs
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 can (15 ounces) cherry pie filling
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups whipped topping (thawed)
- Fresh cherries for garnishing (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
- Gently fold in the cherry pie filling until evenly distributed.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan for about 20-30 minutes.
- In a separate bowl, combine the instant pudding mix with 2 cups of cold milk. Whisk until thickened, then fold in the whipped topping.
- Once the cake has cooled, spread the pudding mixture evenly over the top of the cake.
- Refrigerate the cake for at least 2 hours to allow the pudding to set properly.
- Before serving, top with fresh cherries for a beautiful presentation.
Notes
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg