• Ingredients
  • 1/2 cup margarine, softened
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1 cup liquid egg substitute
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 (20 ounce) can light cherry pie filling
  • Confectioners' sugar (optional)


  • In a mixing bowl, cream margarine and sugar. Beat in buttermilk, egg substitute, lemon juice and vanilla. Combine flour and baking soda; add to the creamed mixture. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray.
  • Use a knife to divide batter into 24 rectangles; spoon a small amount of pie filling into the center of each. bake at 350 degrees F for 35 minutes or until a toothpick inserted near the center comes out clean. Dust with confectioners' sugar if desired.

Nutritional Information

Amount Per Serving  Calories: 139 | Total Fat: 4.4g | Cholesterol: < 1mg Powered by ESHA Nutrient Database Nutritional Information Cherry Puddles Cake Servings Per Recipe: 24 Amount Per Serving Calories: 139

  • Total Fat: 4.4g
  • Cholesterol: < 1mg
  • Sodium: 123mg
  • Total Carbs: 22.5g
  •     Dietary Fiber: 0.4g
  • Protein: 2.7g