Rating: 3 stars
33 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 9

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

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

slow-cook:
2 hrs 30 mins
cool:
1 hr
total:
3 hrs 50 mins
prep:
20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

220 calories; fat 4g; cholesterol 9mg; saturated fat 2g; carbohydrates 45g; mono fat 1g; insoluble fiber 3g; sugars 30g; protein 2g; vitamin a 145.8IU; vitamin c 4.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; folate 32.3mcg; vitamin b12 0.1mcg; sodium 146mg; potassium 64mg; calcium 50.5mg; iron 1.1mg.
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