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The Best Slow Cooker Cake: Mixed Berry Pudding Cake

Thanks to frozen berries, you can enjoy a taste of summer all year long. This rich and moist cake comes together in the slow cookers so it's ready whenever you need a sweet treat!

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Ever get a craving for summer berries in the dead of winter? This mixed berry pudding cake is for you. It pairs frozen blueberries, raspberries, and cranberries with a pudding-like vanilla cake batter that bakes up in a slow cooker, so it stays tender and moist. First, lightly coat a 3-1/2 or 4-quart slow cooker crock with non-stick cooking spray. Add to the crock 1-1/2 cups each of frozen blueberries and frozen raspberries, plus one half cup of fresh cranberries, and stir to combine them. Next, in a medium bowl with one cup of all-purpose flour, add 2/3 cup of sugar, 1-1/2 teaspoons of baking powder, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt, and whisk them together. Stir in a half cup of milk, add in two tablespoons of melted butter, and one teaspoon of vanilla extract, and stir just until everything's combined. Spoon this batter over the berries in the slow cooker, and carefully spread it to cover them. In a small bowl, stir 1/3 cup of sugar into 3/4 cup of boiling water, just until the sugar dissolves. Then, pour this syrup evenly over the batter in the slow cooker. Cover the slow cooker and cook on high for 2-1/2 to 3 hours or until a toothpick inserted near the center of the cake comes out clean. Turn off the slow cooker and remove the insert. Let the cake cool, uncovered for one hour. To serve, spoon the pudding cake into individual dessert dishes, and sprinkle with toasted sliced almonds if you like.