Recipes and Cooking Mixed Berry Pudding Cake 3.2 (33) 3 Reviews Even though the batter starts out on the bottom, the fluffy cake ends up on top of the berries. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 9, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Slow Cook Time: 2 hrs 30 mins Cool Time: 1 hrs Total Time: 3 hrs 50 mins Servings: 8 Jump to Nutrition Facts Ingredients 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 ⅔ 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 ⅓ cup sugar ½ cup sliced almonds, toasted (optional) Directions 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. 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. 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. 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. To serve, spoon warm pudding cake into dessert dishes. If desired, sprinkle each serving with almonds. Jason Donnelly Rate it Print Nutrition Facts (per serving) 220 Calories 4g Fat 45g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.