this is good and easy to make you just stick it in the crock pot and let it go
prep time20 Min
cook time2 Hr 30 Min
Ingredients For mixed berry pudding cake
nonstick cooking spray
1 1/2 c
loose pack frozen blueberries
1 1/2 c
loose pack frozen red raspberries
all purpose flour
1 1/2 tsp
sliced almonds toasted optional
How To Make mixed berry pudding cake
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.
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.
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.
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.
To serve spoon warm pudding cake into dessert dishes. If desired sprinkle each serving with almonds.
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