Berry Pudding Cake

Makes: 8 servings

Berry Pudding Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Nonstick cooking spray

  • cups loose-pack frozen blueberries

  • cups loose-pack frozen red raspberries

  • ½

    cup fresh cranberries

  • 1

    cup all-purpose flour

  • cup sugar

  • teaspoons baking powder

  • ½

    teaspoon ground cinnamon

  • ¼

    teaspoon salt

  • ½

    cup milk

  • 2

    tablespoons butter, melted

  • 1

    teaspoon vanilla

  • ¾

    cup boiling water

  • 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.


Nutrition

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