Mirj's Easy Cherry Pudding

"This is really a very easy dessert that tastes great, especially served warm with vanilla ice cream. I've done it with all sorts of canned fruit, comes out perfect every time!"
photo by Elainia photo by Elainia
photo by Elainia
photo by Elainia photo by Elainia
photo by Elainia photo by Elainia
photo by Chef Mommie photo by Chef Mommie
photo by Hey Jude photo by Hey Jude
Ready In:
1hr 5mins




  • Melt the margarine and pour into a Pyrex baking dish, about 8 inches square.
  • You can also melt this directly into the Pyrex dish in the microwave.
  • Mix the flour, sugar, baking powder and water.
  • Pour this on top of the melted margarine.
  • Pour the cherries and their syrup on top of this batter.
  • Bake in a 350 degree F oven for 1 hour.
  • The cherries will sink to the bottom, the crust will rise to the top.
  • Serve warm with vanilla ice cream or whipped cream.
  • I've also done this with canned plum (depitted first), canned fruit cocktail, canned blueberries.
  • It's so simple and tastes great!

Questions & Replies

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  1. Lennie
    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.
  2. Caryn Gale
    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.
  3. Souchef
    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.
  4. Merlot
    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!!!
  5. Mirj2338
    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!


  1. KiraVan
    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!
  2. Ginger Snap
    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!
  3. Denise in da Kitchen
    This is sooo good and sooo easy! I used butter instead of margerine and put 1/2 teaspoon of almond extract in with cherry pie filling. Served it warm topped with vanilla ice cream. Very rich, but oh so tasty. Thanks Mirj for a great new dessert favorite!
  4. Tom Collins
    This gets an A+ for simplicity...And it tastes good to boot...Made it twice in the last two weeks and I'm working on the third one right now...Used sweet Bing cherries the first time...2nd time I used sour cherries and added a teaspoon of vanilla to the mixture...I used milk both times...This time, I again used sour cherries and vanilla and also added a teaspoon of almond extract to the cherries before I dumped them on top...Am trying the water instead of the milk...Thanks for a good one...
  5. Dorel
    I have now made this with frozen cherries and used the cherry juice instead of water. They were good


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