Gooey Tangy Sticky Cherry Limeade Pudding Cake

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We made this cake by subsituting fresh cherries and cherry limeade balsamic vinegar for canned cherries in the recipe (plus a few extra of our own enhancements) to produce a distinctively tangy gooey cake.
This cake bakes into sliceable squares that are a bit too stickey for a bar and just cry out for fresh whipped cream or vanilla ice cream.

Side view of cherry limeade pudding cake with cherry limeade balsamic glaze and dusted with powdered sugar

Crust Ingredients
1 cup flour
1 cup sugar
1 Tablespoon baking powder
3/4 cup softened butter (if you use unsalted butter add 1 teaspoon of salt)
2 eggs beaten
1 Tablespoon vanilla
3/4 cup sliced almonds

Filling Ingredients
8 oz cream cheese at room temp
2 eggs beaten
1/4 cup flour
1/3 cup cherry limeade balsamic vinegar
8 ounces ripe pitted and quartered cherries.
1 1/2 cups powdered sugar

Crust Preparation
Preheat oven to 350 degrees.
Mix flour, sugar, baking powder and salt (if used). Add butter, eggs and vanilla and mix on low until creamy.Stir in the almonds.
Press into a 9"x13" baking pan and bake for 10 mins.

Filling Preparation
Mix all ingredients except powdered sugar and cherriees until well blended. Slowly blend in the powdered sugar and then stir in the cherries.
Pour over the baked crust. Bake at 350 degrees for 45-50 minutes until edges are golden and center is not too jiggly.

cherry limeade pudding cake garnished with fresh cherries

Ice and Serve
Allow cake to cool. Make a glaze  of 1/2 cup powder sugar adding cherry limeade balsamic vinegar until you have a runny liquid. Spread over the top of the cake. Dust with powdered sugar. Serve with extra fresh cherries and/or with whipped cream, ice cream. Or for a less sweet and and more tangy result, try sour cream on top!