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Irresistible Cherry Cake with Pudding: 12 Perfect Steps

Irresistible Cherry Cake with
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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

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
  5. Gently fold in the cherry pie filling until evenly distributed.
  6. Pour the batter into the prepared baking dish, spreading it evenly.
  7. Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and allow the cake to cool in the pan for about 20-30 minutes.
  9. In a separate bowl, combine the instant pudding mix with 2 cups of cold milk. Whisk until thickened, then fold in the whipped topping.
  10. Once the cake has cooled, spread the pudding mixture evenly over the top of the cake.
  11. Refrigerate the cake for at least 2 hours to allow the pudding to set properly.
  12. Before serving, top with fresh cherries for a beautiful presentation.

Notes

    Nutrition

    Find it online: https://tastysizzle.com/irresistible-cherry-cake-with-pudding/

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