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Cherry Chocolate Pudding Cake

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By Pillsbury Kitchens
Updated Jun 29, 2006
Bake-Off® Contest 31, 1984
Cheryl Wolf
Salem, Oregon
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Pancake mix, cocoa and cherry pie filling transform into a delicious dessert with the flavors of the famous Black Forest cake.

Cherry Chocolate Pudding Cake

  • Prep Time 10 min
  • Total 0 min
  • Ingredients 10
  • Servings 15
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Ingredients

  • 1 cup firmly packed brown sugar
  • 1/3 cup unsweetened cocoa
  • 2 cups hot water
  • 2 cups Hungry Jack® Complete Pancake & Waffle Mix (Just Add Water)
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1/4 cup oil
  • 1 to 2 teaspoons almond extract
  • 2 eggs
  • 1 (21-oz.) can cherry pie filling

Instructions

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

Nutrition

280 Calories
5g Total Fat
3g Protein
55g Total Carbohydrate
39g Sugars

Nutrition Facts

Serving Size: 1/15 of Recipe
Calories
280
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
30mg
10%
Sodium
280mg
12%
Total Carbohydrate
55g
18%
Dietary Fiber
2g
8%
Sugars
39g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Starch; 2 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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