MIXED BERRY PUDDING CAKE

mixed berry pudding cake image

Provided by Patsy Fowler

Time 2h50m

Number Of Ingredients 15

nonstick cooking spray
1 1/2 c loose pack frozen blueberries
1 1/2 c loose pack frozen red raspberries
1/2 c fresh cranberries
1 c all purpose flour
2/3 c sugar
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 c milk
2 Tbsp butter melted
1 tsp vanilla extract
3/4 c boiling water
1/3 c sugar
1/2 c sliced almonds toasted optional

Steps:

1. Lightly 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.
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 1/2-3 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.