Lemon Cherry Pudding Cake Recipes

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JELLO LEMON PUDDING CAKE



Jello Lemon Pudding Cake image

This is an easy cake mix based dessert that I found while looking through my mother's recipe box. It's especially lemony if you use lemon cake mix! The prep time includes time to cool the cake before glazing.

Provided by Kree6528

Categories     Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 8

1 (4 ounce) package jello lemon flavor instant pudding and pie filling or 1 (4 ounce) package vegetarian lemon flavor instant pudding and pie filling
1 (18 ounce) package lemon cake mix (2 layer size) or 1 (18 ounce) package yellow cake mix (2 layer size)
4 eggs
1 cup water
1/4 cup oil
1 cup confectioners' sugar, sifted
1 tablespoon hot milk
3 -5 drops yellow food coloring

Steps:

  • Blend all ingredients in a large mixer bowl; then beat 2 minutes at medium speed.
  • Bake in greased and floured 10-inch bundt or tube pan at 350 degrees for 55 to 60 minutes, or until cake springs back when lightly pressed.
  • Cool in pan 15 minutes; remove from pan.
  • To make glaze, gradually add hot milk and yellow food coloring to confenctioners' sugar in a bowl, blending well.
  • Pour glaze onto cooled cake.

CHERRY PUDDING CAKE



Cherry Pudding Cake image

A cross between a cake and a cobbler, this dessert is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbor shared the recipe over 30 years ago. -Brenda Parker, Kalamazoo, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

2 cups all-purpose flour
2-1/2 cups sugar, divided
4 teaspoons baking powder
1 cup 2% milk
2 tablespoons canola oil
2 cans (14-1/2 ounces each) water-packed pitted tart red cherries, well drained
1/8 teaspoon almond extract
Optional: Whipped cream or ice cream

Steps:

  • In a bowl, combine flour, 1 cup sugar, baking powder, milk and oil; pour into a greased shallow 3-qt. baking dish. In a bowl, combine cherries, extract and remaining sugar; spoon over batter. , Bake at 375° for 40-45 minutes or until a toothpick inserted in the cake portion comes out clean. Serve warm, with whipped cream or ice cream if desired.

Nutrition Facts : Calories 296 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 147mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON & CHERRY PUDDING CAKE



Lemon & Cherry Pudding Cake image

I'm not a huge cake fan, and I prefer cake without icing so therefore I like a moist cake. This is it! You can make either lemon or cherry.

Provided by Lonna Weidemann

Categories     Cakes

Time 55m

Number Of Ingredients 5

1 boxed cake mix lemon
1 box instant lemon pudding
3/4 c vegetable oil
4 eggs
1 c 7 up or sprite

Steps:

  • 1. Grease and flour bundt pan. Mix cake mix and pudding
  • 2. Add oil, stir. Add one egg at a time, stir between. Then add the 7-Up or Sprite.
  • 3. Bake at 350 degrees for 45 minutes. Test with cake tester, you may need to go to 50 minutes. If you want to make this version in cherry as I show in this second photo, use Cherry Chip boxed cake mix and instant vanilla pudding. You can also choose the dutch chocolate cake and chocolate pudding, I have not tried that one yet but I do intend to.

CROCKPOT LEMON PUDDING CAKE



Crockpot Lemon Pudding Cake image

This is an amazing recipe. Got things to do but wont to have something special for dinner. Then just put this together and pop it into your crock pot and when you come home you will have a wonderful dessert to serve your family. I use crock pot liners in mine. It makes clean up so much easier.

Provided by Linda Griffith

Categories     Cakes

Time 4h10m

Number Of Ingredients 8

3 large eggs, separated
1 tsp lemon peel, grated
1/4 c lemon juice
3 Tbsp butter
1 1/2 c milk
3/4 c sugar
1/4 c all purpose flour
1/8 tsp salt

Steps:

  • 1. Beat egg whites until stiff peaks form, set aside.
  • 2. Beat egg yolks and blend in lemon peel juice and butter and milk.
  • 3. Combine sugar, flour and salt and add to egg milk mixture beating until smooth. Fold into beaten egg whites.
  • 4. Spoon into slow cooker. Cover and cook on high for 2 to 3 hours.
  • 5. Serve warm from slow cooker into individual dishes.

LEMON CHERRY CAKE



Lemon Cherry Cake image

Our family loves cherries, so this cake is the perfect way to end any meal. The combination of sweet cherries and lemon peel gives the yellow cake a distinctive flavor, and no one can resist the yummy cream cheese topping. -Janice Greenhalgh, Florence, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 15

1-1/2 cups coarsely chopped fresh or frozen pitted sweet cherries
3/4 cup butter, softened
1-3/4 cups sugar
3 large eggs, room temperature
2 teaspoons grated lemon zest
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups whole milk
TOPPING:
1 package (8 ounces) cream cheese, softened
2 tablespoons lemon juice
2 teaspoons grated lemon zest
3-1/2 to 4 cups confectioners' sugar

Steps:

  • Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Pour into a greased 13x9-in. baking pan. Sprinkle with cherries. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency. Cut cake; top each piece with a dollop of topping.

Nutrition Facts : Calories 448 calories, Fat 16g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 306mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON-CHERRY PIE



Lemon-Cherry Pie image

This is a wonderfully light recipe for summer that doesn't have a heavy 'cherry pie filling' taste.

Provided by CHERRYT

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 4h20m

Yield 8

Number Of Ingredients 8

1 (16 ounce) can cherry pie filling
1 (9 inch) prepared graham cracker crust
1 (4.3 ounce) package non-instant lemon pudding mix
1 cup milk
1 egg yolk
½ cup white sugar
1 cup cream cheese
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Layer 2/3 of the pie filling in the bottom of graham cracker crust; reserve remaining 1/3 for topping.
  • In a medium saucepan, combine the pudding with milk, egg yolk, and sugar. Cook over medium heat until pudding has set up. Pudding will be very thick; this is okay. Remove pudding from stove and transfer to a 1 quart bowl. Stir in the cream cheese until completely combined.
  • Fold in 1/2 of the whipped topping into the pudding mixture. Pour mixture into pie shell and top with the remaining whipped topping. Garnish top of pie with cherries that are in reserved pie filling. Cover and refrigerate for 3 hours.

Nutrition Facts : Calories 509 calories, Carbohydrate 67.1 g, Cholesterol 59.9 mg, Fat 24.9 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 14.4 g, Sodium 342.6 mg, Sugar 37 g

CHERRY PUDDING CAKE



Cherry Pudding Cake image

Think Sauce n Cake only better! Sweet cherry pie filling bakes with a sweet cake. This easy dessert tastes even better than it looks!

Provided by Stacie

Categories     Desserts

Time 50m

Number Of Ingredients 9

1 540ml can cherry pie filling
3 tbsp butter, softened
1/2 cup sugar
1 cup flour
1/2 tsp salt
1 tsp baking powder
3/4 cup milk
1 lemon, grated
1 tbsp sugar

Steps:

  • Preheat oven to 350F.
  • Spread the cherry pie filling in a 9 inch square baking pan.
  • In a bowl, cream the butter and 1/2 cup sugar together with a mixer.
  • In another bowl, sift together flour, salt and baking powder. Add to creamed mixture alternately with milk. Stir in the lemon peel. Spread batter over cherry pie filling. Sprinkle 1 tbsp sugar on top.
  • Bake for 40 minutes or until cake tests done with a toothpick.

Nutrition Facts : Calories 239 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 265 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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