Cherry Cake Pudding

Cherry Cake Pudding
from Pioneer Woman

Cake Ingredients:
1 cup sugar
2 T butter, softened
1 egg
1 cup flour
1 tsp baking powder
1/8 tsp salt
1/2 cup milk
1 can cherries in syrup (NOT cherry pie filling!) drained, juice reserved
1/2 cup pecans, finely chopped

Sauce:
1 cup juice from cherries (add water to make 1 cup if necessary)
1 cup sugar
1 T flour
1 T butter
1 tsp vanilla

Preheat oven to 325 degrees. Grease a square 9x9 baking dish.

Cream sugar and butter. Add egg and mix well. Sift together flour, baking powder, and salt, then add to mixing bowl alternatively with milk. Add cherries and nuts and mix gently. Pour batter into buttered dish and smooth out surface. Bake for 40 minutes, or until golden brown and no longer jiggly (Mine took about 47 minutes).

While cake is baking, make the sauce by whisking together juice, sugar, and flour in a small saucepan. Bring to a boil and simmer 8-10 minutes, until thick. Remove from heat and stir in butter and vanilla.

Drizzle 1/3 of the sauce on the cake as soon as you remove it from the oven. Let sit at least 10 minutes before serving. Serve with remaining sauce and whipped cream.