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© Meredith Corporation. All rights reserved. Used with permission.
Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared slow cooker, combine frozen blueberries, frozen raspberries and cranberries; set aside.
In a medium bowl, combine flour, 2/3 cup sugar, baking powder, cinnamon and salt. Stir in milk, melted butter and vanilla just until combined. Carefully spread batter evenly over berries in slow cooker.
In a small bowl, combine the boiling water and the remaining 1/3 cup sugar; stir to dissolve sugar. Pour evenly over mixture in slow cooker.
Cover and cook on High 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.