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
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.
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