My definition of cooking has changed since I became a mom. I used to make more things from scratch. I used to poor over recipe books and try new things every week. Not any more. With the addition of each child, I noticed that my time experimenting with new recipes lessened. Now, with 3 children under foot, I find it hard to even make the family classics. To even think of making a new dessert, well, that seems so time-expensive. But for some reason I was inspired to create a new dessert today [cabin fever is setting in, I think.] The results were so scrumptious (and sneaky…look for the pumpkin) that I had to share.
Easy Black Forest Pudding Cake
5 Ingredient Black Forest Pudding Cake- Easy!
- 1 can cherry pie filling
- 1 box devil's food cake mix (chocolate cake mix may be substituted.)
- 15oz canned pumpkin
- 4 tablespoons butter
- 1/2 cup dark chocolate chips
- no-stick spray
||Preheat oven to 350 F. Prepare a 9x13 baking dish with non-stick spray. |
||Spread the cherry pie filling evenly over the bottom of the baking dish. Set aside. |
||In a large bowl, combine the cake mix, pumpkin and half of the chocolate chips. Mix until blended. The mixture will be very thick. |
||Place dollops of cake batter on top of the cherry pie filling. Once all has been added, smooth with a spoon. |
||In a small dish, melt the butter on low in the microwave. Drizzle over the cake batter and spread evenly with a brush. |
||Sprinkle the remaining chocolate chips on top of the cake batter. |
||Bake at 350F for 30 minutes or until a toothpick comes out clean. |
||Cool on a wire rack and sprinkle with powdered sugar, if desired. May be served with whipped topping or ice cream. |
Have fun with the recipe. It’s simplicity allows kids to easily help in the preparation. Let us know if you try it or if you think of ways to make it even better.
This post is part of Recipe Round Table at Sarah’s Deals.