1 hr 5 mins
When Debbie first described this dessert to me she didn't call it divine. She said it was... well, a more R-rated adjective. And it was. Debbie's original recipe calls for canned peaches, but I used sour cherries, and used the drained juice to make cherry vanilla ice cream which I served with the hot pudding. It was absolutely.... divine!
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Units: US | Metric
- 1Preheat the oven to 350 degrees F. (170 C).
- 2Mix together the flour, sugar, baking powder, eggs, salt, milk and melted butter (OIL).
- 3Pour into a greased 8" x 8" baking pan.
- 4Top with the sliced fruit.
- 5Bake for approximately one hour.
- 6While the cake is baking, bring the sugar and cream to a boil, making sure that all the sugar is dissolved.
- 7Immediately after taking the cake out of the oven, stab it all over (done best to the soundtrack of Psycho).
- 8Pour the cream sauce over the cake and serve.
- 9Best served warm, so if you don't serve this right away reheat gently.
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Nutritional Facts for Debbie's Divine Dessert
Serving Size: 1 (102 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 342.3
- Calories from Fat 153
- Total Fat 17.0 g
- Saturated Fat 10.1 g
- Cholesterol 106.1 mg
- Sodium 128.2 mg
- Total Carbohydrate 44.6 g
- Dietary Fiber 0.4 g
- Sugars 31.4 g
- Protein 4.0 g
The following items or measurements are not included: