Mirj's Easy Cherry Pudding

This was very good, very easy, very inexpensive...what a winner! The first time I made it, I used a pan that was too small and had a problem with overflow (even then, it was tasty). I just made it tonight in a standard glass Pyrex loaf pan, and it was perfect. I used real butter instead of margarine, and the fruit I chose was a tin of Very Cherry Fruit Cocktail -- delicious! Thanks for this easy recipe, Mirj; it'll become a regular dessert in my home, guaranteed.

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This was a great recipe that I through together in a couple of minutes. I served it warm on a cold winter day with whipped cream on top and got lots of compliments. I poured in all the juice from the cherries and found the bottom a little too soupy. Definately will make again and experiment with other fruits.

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Excellent. I fixed this recipe one morning for something to have with coffee. I used pitted tart cherries and it turned out very well, sweet, but retained just enough tartness. I will definitely make this again. Thank you for posting this Mirjam.

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Wonderful! It doesn't get any easier than this. I used cherries and loved it. Can't wait to experiment with other fruit. I used an 8x8 pan and had no problem with spillage. I put this in my "keeper" notebook. Thanks so much, Mirj!!!

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Easy and very delicious - had no cherries on hand so used canned plums. Will definitely make it again, and again!

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WOW, this is great! I used butter and Bing cherries in syrup. It's unbelieveable anything so easy can be so good. i"ll be forever grateful, Mirj.

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You may have some spillage problems with the 8x5 inch dish, although I never have had any trouble with it. Just to be on the safe side, use an 8 inch square baking dish. You may get a shallower pudding, but more area for ice cream to top!

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I have now made this with frozen cherries and used the cherry juice instead of water. They were good

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LOVE this recipe! My mom used to make this all the time, since it's so easy and inexpensive. I'm not sure how a person gets a whopping 12 servings out of an 8x8 pan; we usually get about six at our house. I adapted the recipe a little to make the recipe a little lighter, using Blue Bonnet light margarine and Splenda instead of sugar. I also used water instead of milk. This cuts the recipe from over 300 calories a serving (based on six servings) to about 180 calories. Thanks for sharing, Mirj. Now I don't have to call my mother every time I'm craving this recipe!

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I made this dessert WHILE HOLDING A BABY! It was THAT easy! I made exact per instructions - generic can of cherries in "juice" which looked like water so I just totally drained them (I wanted cake and cherries - no gummy stuff!). The cake edges were crunchy and yummy, and it was topped with Haagen-Dazs vanilla bean ice cream and WOW. It was our Thanksgiving dessert since I realized at the last minute that I hadn't planned one! Good to know I always have cans of cherries so I can make this any time. Surprisingly good - I thought it would just taste like yellow cake with cherries but it was better - I didn't even have to add extracts or spices or anything! Thank you!

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Lovely. Just harvested a quart of sour cherries and since they're too tart for eating I decided to subject them to the ministrations of butter and sugar. Simple, tastes great. Thanks!

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Really good. I used a can of Flathead cherries from Montana that I have been saving for years! I thickened the cherries up a bit with cornstarch. So, so good!!!! Thanks!

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I didn't have any margarine so I subbed butter... love butter's taste in baked goods... I did cut back the sugar to 1/2c and used half cream and water for the liquid since I was out of milk. I used a can of dark cherries in syrup and poured of most of the liquid since so many reviewers commented on how soupy theirs turned out. This made for a great simple dessert... we loved (and fought over) the crunchy edges!!! I did find it had a slight bitter aftertaste (maybe from the baking powder) but maybe it was just me... my BF loved it... Thanks for sharing!!!

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I was worried about the amount of liquid in the sour cherries so I dumped about half of it, still was too much liquid as this was a bit soupy. But oh my, was it delicious! What a simple recipe with a great result. Next time I will drain them more (this was a large jar, not a can) and I will use sweet cherries and not sour.

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this is such a super easy dessert. It's much more like a cobbler than a pudding in my opinion, and I was raised in the south and had lots of cobblers! Even if it's not exactly the same, it hits the spot when you're craving a cobbler. I've tried this with blackberries and peaches so far, both in light syrup, and used butter instead of margerine. I think I'll always have some of this in the fridge from now on! It's perfect with vanilla ice cream.

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B"H This was a huge hit! So easy I'm making it again, only this time with blueberries.

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My Family loved this recipe. It was a bit like other cobblers we have tried, but by useing the real cherries instead of pie filling, it was much more tart, just what my family loves! SUPER easy recipe and very tasty! I only had to bake it for forty minutes at 350,I used cherries in "water" and I also used butter instead of margarine. Thanks Mirj for sharing this "keeper" recipe with us!

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This was delicious! My mother made cobbler like this when I was little , but she never used Cherry Pie filling and thats what I used. She always made peach or apple. I love the cherry!!! Thank you Mirj!!! It was easy and Oh SO Good!!!

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I have made this many times and have forgotten to rate it the 5 stars it deserves. I was just at a friend's house for the 4th and the person that was supposed to show up with the dessert couldn't make it. I had made this so often already that I had committed it to memory. I was a hit and everyone asked for the recipe. The hostess only had a can of blueberry pie filling, and it turned out wonderful. Thanks Mirj for the teriffic life saver.

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I don't want to rate this bad because it has so many high reviews, but this really did NOT work out for me when I tried making it. I'm not sure what happened b/c I followed the recipe EXACTLY. Maybe it could have been the cherries I used, but it was the standard size I've always seen. It would be very helpful if we can have an idea of what size and brand of cherries people have had success with (b/c sometimes standard is different around the world). All I know was that this was a disaster. It was way too greasy, to the point that in the oven it was bubbling and looked like it was frying/boiling. I double checked my amounts and I measued right. The only thing that rose to the top was all the excess fat which solidified into chunks on top when cooled (gross!). It ended up being a TOTAL loss. Don't know what happened but I doubt I will be trying this again-too traumatic. Sorry Mirj, but I have saved some of your other recipes and hope to have better success w/those.

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