mixed berry pudding cake

★★★★★ 1 Review
hellchell1 avatar
By Patsy Fowler
from Anderson, SC

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

serves 8
prep time 20 Min
cook time 2 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
  • 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
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How To Make mixed berry pudding cake

  • 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.

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