Mixed Berry Pudding Cake

haven't tried this yet

Photo by Jennifer H.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

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)

Directions

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. 2. 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. 3. 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. 4. 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. 5. To serve, spoon warm pudding cake into dessert dishes. If desired, sprinkle each serving with almonds. Nutrition Facts (Mixed Berry Pudding Cake) 220 kcal cal.; 4 g Fat, total; 9 mg chol.; 2 g sat. fat; 45 g carb.; 1 g Monosaturated fat; 3 g fiber; 30 g sugar; 2 g pro.; 146 IU vit. A; 4 mg vit. C; 146 mg sodium; 0 mg Thiamin; 64 mg Potassium; 0 mg Riboflavin; 1 mg Niacin; 0 mg Pyridoxine (Vit. B6); 32 µg Folate; 0 µg Cobalamin (Vit. B12); 1 mg iron; 50 mg calcium Percent Daily Values are based on a 2,000 calorie diet

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