Preheat your oven to 350°F. While it heats, gather all ingredients and ensure your egg is at room temperature—this helps it blend smoothly into the batter for a tender crumb. Drain the canned cherries, reserving 1 cup of the juice, and halve the cherries. Chop the pecans into 1/4-inch pieces and set everything within reach.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. These dry ingredients are your foundation—whisking them together distributes the baking powder evenly for consistent rise throughout the pudding. I like to sift these dry ingredients together for a lighter, more tender final texture.

In a separate small bowl, whisk together the milk, melted butter, almond extract, and room-temperature egg until well combined. Pour this wet mixture into your dry ingredient mixture and stir just until combined—don't overmix, as this keeps the batter tender. Fold in the halved cherries and chopped pecans gently so they're distributed throughout without crushing them.

Pour the batter into a 9x13 inch baking dish or similar size, spreading it evenly across the bottom. In a small saucepan, combine the reserved cherry juice with 1 1/2 tablespoons butter, 1 tablespoon flour, and 3/4 teaspoon vanilla, stirring until the flour dissolves. This creates a sauce that will seep down into the cake during baking, creating the signature pudding texture with a saucy bottom. Carefully pour this cherry juice mixture over the batter without stirring—it will sink as it bakes.

Bake for 45 minutes until the cake layer on top is golden brown and springs back when lightly touched, while the bottom remains saucy. The pudding should jiggle slightly in the center but not be liquid—this indicates the batter is cooked through while the cherry sauce remains rich and thick underneath.

Let the pudding cool for 10-15 minutes—I find this resting time allows the sauce to set slightly while keeping that luscious pudding consistency. Serve warm in bowls or spoon into dishes, and top each serving with a generous dollop of heavy whipping cream for richness. The cream melts slightly into the warm pudding and cherry sauce, creating an indulgent finish.