Cherry Chocolate Pudding Cake Recipe

Name: Cherry Chocolate Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup firmly packed brown sugar; 1/3 cup unsweetened cocoa; 2 cups hot water; 2 cups complete pancake & waffle mix (Just Add Water Type); 1 cup sugar; 1/4 cup unsweetened cocoa; 1/4 cup oil; 1 -2 teaspoon almond extract; 2 eggs; 1 (21 ounce) can cherry pie filling

Servings: persons

1 cup firmly packed brown sugar
1/3 cup unsweetened cocoa
2 cups hot water
2 cups complete pancake & waffle mix (Just Add Water Type)
1 cup sugar
1/4 cup unsweetened cocoa
1/4 cup oil
1 -2 teaspoon almond extract
2 eggs
1 (21 ounce) can cherry pie filling

1
Heat oven to 350u00b0F
2
In ungreased 13x9-inch pan, combine brown sugar, 1/3 cup cocoa and hot water; stir until sugar is dissolved.
3
In large bowl, combine pancake mix, sugar and 1/4 cup cocoa.
4
Stir in oil, almond extract, eggs and pie filling; mix just until dry ingredients are moistened.
5
Spoon batter over sauce mixture in pan.
6
Bake for 35 to 45 minutes or until top springs back when touched lightly in center.
7
Serve warm with ice cream or whipped cream, if desired.

780

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup firmly packed brown sugar, 1/3 cup unsweetened cocoa, 2 cups hot water, 2 cups complete pancake & waffle mix (Just Add Water Type), and more.

Yes, Cherry Chocolate Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Chocolate Pudding Cake

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