Mixed Berry Pudding Cake

By MJH

Even though the batter starts out on the bottom, the fluffy cake ends up on top of the berries.
Makes: 8 servings

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)

Details

Preparation time 20mins
Cooking time 180mins
Adapted from bhg.com

Preparation

Step 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.
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.