mixed berry pudding cake

(1 rating)
Recipe by
Patsy Fowler
Anderson, SC

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

(1 rating)
yield 8 serving(s)
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

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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