Ingredients for Cherry Chocolate Pudding Cake
- 1/2 cup packed brown sugar
- 7/12 cup unsweetened cocoa powder
- 1/2 cup boiling water
- Not found in recipe
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1 teaspoon almond extract
- 2 large eggs
- 1 (21 oz) can cherry pie filling
- 1 box (15.25 oz) pancake mix
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How to Make Cherry Chocolate Pudding Cake
- Preheat oven to 350°F (175°C).
- In an ungreased 13x9-inch baking pan, whisk together 1/2 cup packed brown sugar, 1/3 cup unsweetened cocoa powder, and 1/2 cup boiling water until the sugar is completely dissolved.
- In a large bowl, combine 1 box (15.25 oz) pancake mix, 1/2 cup granulated sugar, and 1/4 cup unsweetened cocoa powder.
- Stir in 1/3 cup vegetable oil, 1 teaspoon almond extract, 2 large eggs, and 1 (21 oz) can cherry pie filling.
- Gently mix until just combined; do not overmix.
- Pour the batter evenly over the chocolate sauce in the prepared pan.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving warm. Top with a scoop of vanilla ice cream or whipped cream for an extra decadent treat!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
110g
Fat
4g
Carbs
13g