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- Nonstick cooking spray
- 1 1/2 cups loose-pack frozen blueberries
- 1 1/2 cups loose-pack frozen red raspberries
- 1/2 cup fresh cranberries
- 1 cup all-purpose flour
- 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)
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.
- Servings Per Recipe 8,
- cal. (kcal) 220,
- Fat, total (g) 4,
- chol. (mg) 9,
- sat. fat (g) 2,
- carb. (g) 45,
- Monosaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 30,
- pro. (g) 2,
- vit. A (IU) 146,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 146,
- Potassium (mg) 64,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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