Fruit Pudding Cake

Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

It’s the tender cake topping on fruit filling that names this dessert


  • 1 (1 lb. 5 oz.) can prepared pie filling—blueberry or cherry
  • 3


  • Pour pie filling into a 10 X 6 X 1½" baking dish.
  • Cream together butter and ½ c. sugar.
  • Sift together flour, salt and baking powder. Add to creamed mixture alternately with milk. Stir in orange or lemon peel. Spread batter over pie filling. Sprinkle on 1 tblsp. sugar.
  • Bake in moderate oven (350°) 40 minutes or until batter is lightly browned a