mixed berry pudding cake

Patsy Fowler

By
@hellchell1

this is good and easy to make you just stick it in the crock pot and let it go


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Comments:

Serves:

8

Prep:

20 Min

Cook:

2 Hr 30 Min

Ingredients

nonstick cooking spray
1 1/2 c
loose pack frozen blueberries
1 1/2 c
loose pack frozen red raspberries
1/2 c
fresh cranberries
1 c
all purpose flour
2/3 c
sugar
1 1/2 tsp
baking powder
1/2 tsp
cinnamon
1/4 tsp
salt
1/2 c
milk
2 Tbsp
butter melted
1 tsp
vanilla extract
3/4 c
boiling water
1/3 c
sugar
1/2 c
sliced almonds toasted optional

Directions Step-By-Step

1
Lightly coat a 3 1/2-4 quart slow cooker with nonstick cooking spray. In the prepared slow cooker combine frozen blueberries, frozen raspberries and cranberries set aside.
2
In a medium bowl combine flour, the 2/3 cup sugar, the baking powder, cinnamon and salt. Stir in milk, melted butter and vanilla just until combined. Spoon and carefully spread batter over berries in slow cooker.
3
In a small bowl combine the boiling water and the 1/3 cup sugar stir to dissolve sugar. Pour evenly over mixture in slow cooker.
4
Cover and cook on high heat setting for 2 1/2-3 hours or until a toothpick inserted near center of cake comes out clean. Remove crockery liner from slow cooker if possible or turn off slow cooker. Cool uncovered for 1 hour.
5
To serve spoon warm pudding cake into dessert dishes. If desired sprinkle each serving with almonds.

About this Recipe

Course/Dish: Fruit Desserts
Other Tag: Quick & Easy