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Mixed Berry Pudding Cake


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

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Rate this recipe 4.5/5 (13 Votes)


  • 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)


Preparation time 20mins
Cooking time 180mins
Adapted from


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.


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