SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mixed Berry Pudding Cake

Makes: 8 servings
Prep 20 mins Slow Cook 2 hrs 30 mins to 3 hrs  (high) Cool 1 hr
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
  • 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)
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)
  • 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,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • 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 (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 146,
  • Potassium (mg) 64,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe