Black Forest Pudding Cake

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  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 25 min
  • Yield: 4 servings
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1 pound frozen cherries, thawed

1/4 cup sugar 

1/4 cup brandy 

1 teaspoon lemon juice 

1/2 teaspoon vanilla extract 

Kosher salt 


1/2 cup chocolate pudding

1/2 cup frozen whipped topping, thawed 


2 tablespoons unsalted butter, at room temperature

Four 1-inch-thick slices store-bought chocolate pound cake 

Shaved dark chocolate, for garnish 


  1. For the sauce: Add the frozen cherries, sugar and 2 tablespoons water to a small saute pan over medium heat and stir to combine. Add the brandy and flambe or cook until the alcohol burns off. Add the lemon juice, vanilla extract and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the cherry sauce is thick and bubbly, about 20 minutes. Remove from the heat and allow the sauce to cool, about 10 minutes.
  2. For the pudding: Mix together the pudding and whipped topping in a small bowl.
  3. For the cake: Spread the butter generously on both sides of the pound cake slices. Toast the cake in a dry frying pan over medium-low heat, 1 minute per side. Spoon the boozy cherry sauce over the toasted pound cake and finish with a dollop of the whipped chocolate pudding. Sprinkle with shaved dark chocolate.
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