Pudding Cake Recipe

Black Forest Pudding Cake

Cherries and chocolate are a combination that can't be beat.

25 min. prep time
9 servings
000 Ratings


1 1/4 cups all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/4 cup Land O Lakes® Butter, melted
1 teaspoon vanilla
1/2 cup maraschino cherries, drained, quartered
3/4 cup hot water
1/2 cup chocolate syrup
1/4 cup Kirsch or maraschino cherry juice
Ice cream, if desired
Whole maraschino cherries, if desired


Heat oven to 350°F. Grease 8-inch square (2-quart) baking dish; set aside.

Combine flour, sugar, cocoa, baking powder and salt in bowl. Add milk, butter and vanilla; mix well. Stir in 1/2 cup cherries. Spread batter into prepared dish. 

Combine hot water, chocolate syrup and Kirsch in 2-cup glass measure. Pour evenly over batter.

Bake 35-40 minutes or until center is set and edges begin to pull away from sides of pan. Let stand 15 minutes. Serve warm with ice cream, if desired. Garnish with whole maraschino cherries, if desired. 


Mocha Almond Pudding Cake: Prepare pudding cake as directed above, omitting cherries and Kirsch. Stir 1/2 cup slivered almonds into cake batter. Spread into greased baking dish. Combine hot water and 4 teaspoons instant espresso coffee or instant regular coffee crystals in 2-cup glass measure. Stir in 1/2 cup chocolate syrup and 1/4 cup coffee-flavored liqueur*; pour over batter. Bake as directed above.

*Substitute strong brewed coffee or chocolate syrup.

Nutrition Facts (1 serving)

Calories: 240

Fat: 6g

Cholesterol: 15mg

Sodium: 370mg

Carbohydrates: 47g

Dietary Fiber: 2g

Protein: 3g

Recipe #10419B©1998Land O'Lakes, Inc.

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