Mixed Berry Pudding Cake

Even though the batter starts out on the bottom, the fluffy cake ends up on top of the berries.

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15 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 20 mins
  • Slow Cook: 2 hrs 30 mins to 3 hrs (high)
  • Cool: 1 hr
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Mixed Berry Pudding Cake
Ingredients
 
Nonstick cooking spray
1 1/2
cups loose-pack frozen blueberries
1 1/2
cups loose-pack frozen red raspberries
2/3
cup sugar
1 1/2
teaspoons baking powder
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
1/2
cup milk
2
tablespoons butter, melted
1
teaspoon vanilla
3/4
cup boiling water
1/3
cup sugar
1/2
cup sliced almonds, toasted (optional)
Directions
  1. Lightly coat a 3-1/2- or 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 to 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.
Nutrition Facts (Mixed Berry Pudding Cake)
    Per serving:
  • 220 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 9 mg chol.,
  • 146 mg sodium,
  • 45 g carb.,
  • 3 g fiber,
  • 30 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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