Cherry Pudding Cake
1 can prepared cherry pie filling (19 oz)
3 Tbsps melted butter or margarine
1/2 cup white sugar
1 cup all purpose flour
1/2 tsp salt
1 rounded tsp baking powder
1/2 cup milk
1 tsp Realemon juice (or 2 tsps grated lemon rind)
1 Tbsp white sugar

Spread pie filling in an ungreased 8" x 8" pyrex dish and set aside.

Beat together the sugar and melted margarine. Mix together flour, salt and baking powder and add to the creamed mixture alternately with the milk and lemon juice. Beat just until blended.

Spread cake batter on top of pie filling and sprinkle top with tablespoon of sugar.

Bake 350 degrees for 40 mins

Serve warm with a dollop of sour cream, sweet cream or ice cream. Enjoy!