mixed berry pudding cake
(1 rating)
this is good and easy to make you just stick it in the crock pot and let it go
(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
2 Hr 30 Min
Ingredients For mixed berry pudding cake
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nonstick cooking spray
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1 1/2 cloose pack frozen blueberries
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1 1/2 cloose pack frozen red raspberries
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1/2 cfresh cranberries
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1 call purpose flour
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2/3 csugar
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1 1/2 tspbaking powder
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1/2 tspcinnamon
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1/4 tspsalt
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1/2 cmilk
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2 Tbspbutter melted
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1 tspvanilla extract
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3/4 cboiling water
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1/3 csugar
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1/2 csliced almonds toasted optional
How To Make mixed berry pudding cake
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1Lightly coat a 3 1/2-4 quart slow cooker with nonstick cooking spray. In the prepared slow cooker combine frozen blueberries, frozen raspberries and cranberries set aside.
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2In 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.
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3In a small bowl combine the boiling water and the 1/3 cup sugar stir to dissolve sugar. Pour evenly over mixture in slow cooker.
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4Cover and cook on high heat setting for 2 1/2-3 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.
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5To serve spoon warm pudding cake into dessert dishes. If desired sprinkle each serving with almonds.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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