Mixed Berry Pudding Cake


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

Prep Time:
20 mins
Slow Cook Time:
2 hrs 30 mins
Cool Time:
1 hrs
Total Time:
3 hrs 50 mins


  • Nonstick cooking spray

  • 1 ½ cup loose-pack frozen blueberries

  • 1 ½ cup loose-pack frozen red raspberries

  • ½ cup fresh cranberries

  • 1 cup all-purpose flour

  • cup sugar

  • 1 ½ teaspoon baking powder

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • ½ cup milk

  • 2 tablespoon butter, melted

  • 1 teaspoon vanilla

  • ¾ cup boiling water

  • cup sugar

  • ½ 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.

    Mixed Berry Pudding Cake
    Jason Donnelly

Nutrition Facts (per serving)

220 Calories
4g Fat
45g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 220
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 146mg 6%
Total Carbohydrate 45g 16%
Total Sugars 30g
Protein 2g
Vitamin C 4.1mg 21%
Calcium 50.5mg 4%
Iron 1.1mg 6%
Potassium 64mg 1%
Folate, total 32.3mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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