Chocolate-Cherry Pudding Cake

Oxmoor House
Chocolate-Cherry Pudding CakeRecipe
Photo: Oxmoor House
As the cake bakes, it separates into two layers, a tender chocolate spongelike cake and a rich chocolate-cherry sauce.
16 servings (serving size: 1/16 of cake with sauce)


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1 cup packed light brown sugar
1/3 cup unsweetened cocoa
2 cups hot water
8.6 ounces gluten-free baking and pancake mix (about 2 cups; such as Pamela's)
1 cup granulated sugar
1/4 cup unsweetened cocoa
1/4 teaspoon salt
1/4 cup grapeseed oil
2 teaspoons vanilla extract
1/2 teaspoon instant espresso granules or 1 teaspoon instant coffee granules
2 large eggs
1 (20-ounce) can light cherry pie filling


1. Preheat oven to 350°.

2. Combine brown sugar, 1/3 cup cocoa, and 2 cups hot water in an ungreased 11 x 7–inch glass or ceramic baking dish, stirring until sugar dissolves.

3. Weigh or lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and next 3 ingredients in a large bowl, stirring with a whisk. Add oil and next 4 ingredients, stirring just until combined.

4. Spoon batter over brown sugar mixture in dish. Set dish on a jelly-roll pan. Bake at 350° for 55 minutes or until cake springs back when touched lightly in center. Cool 30 minutes. Spoon cake and sauce into serving dishes.

Created date

November 2011

Nutritional Information

Calories 250
Fat 5.8 g
Satfat 1 g
Monofat 1.4 g
Polyfat 2.9 g
Protein 3.1 g
Carbohydrate 48.2 g
Fiber 1.8 g
Cholesterol 28 mg
Iron 0.9 mg
Sodium 204 mg
Calcium 61 mg