Cherry Pudding Cake
Only think better of Sauce n Cake! Sweet cherry pie filling baked with a sweet cake. This easy dessert tastes even better than it looks!
- 1 cup of milk
- 2/3 cup sugar
- 1 teaspoon of salt
- 1 teaspoon of vanilla
- 1 20-ounce can cherry pie filling
- 3 teaspoons of baking powder
- 2 cups all-purpose flour
- 1/2 cup cold butter, cut into cubes
- 1/4 cup milk chocolate chips
First, combine the flour, sugar, baking powder and salt in a large bowl. Cut the butter into the mixture until you get coarse crumbs. Whisk the milk and vanilla into the crumbs until the dough is smooth.
Then, grease the bottom and sides of a 4 or 5 quart saucepan. Pour the dough at the bottom of the insert and spread it evenly. Sprinkle the milk chocolate chips on the dough. Distribute the cherry pie filling evenly over the pastry.
Place the insert in the slow cooker. Place a tea towel on top of the slow cooker and cover it. The napkin helps prevent condensation from the cover from falling into the batter. Set the slow cooker to high and cook for 2 to 2/12 hours. Check the cake at 1 1/2 - 2 hours and continue baking if it needs more time.
When the cake is ready, remove the ceramic insert from the slow cooker and allow it to cool. Serve hot with ice cream or whipped cream. Happy Cooking Time.