Slow Cooker Berry Pudding Cake Recipe
If possible, use a slow cooker with a large oval or rectangle crock. The new Rival 3 1/2 quart CrockPot Casserole Crock is ideal (not only for this, but for lasagna and other casseroles as well as cakes). If you only own one slow cooker, that’s fine, but if you are serious about getting meals on the table quickly, it’s probably a good idea to purchase several in different sizes so that you can prepare several dishes at once, or different quantities depending on how many you plan for dinner.
1 18.25 ounce yellow cake Mix
2/3 cup soft butter (no subs)
1 cup buttermilk
4 cups fresh berries, such as blueberries, blackberries, raspberries or a mix
1/2 cup sugar
2 tablespoons lemon juice
- Spray a large rectangular slow cooker (the new CrockPot Casserole Crock is ideal) with non-stick spray.
- Mix the cake mix, eggs, butter, and buttermilk until smooth; spread in the prepared crock.
- Spread the berries evenly over the cake batter.
- Sprinkle the sugar and lemon juice over the berries.
- Cover, set the slow cooker to low, and let cook 2-3 hours or until the center is set. If it seems there is too much moisture, tilt the lid during the last few minutes; the excess moisture will evaporate.
- Serve warm or cold with sweetened whipped cream.
Amount Per Serving
Calories 257 Calories from Fat 107
Percent Total Calories From: Fat 42% Protein 3% Carb. 55%
Nutrient Amount per Serving
Total Fat 12 g
Saturated Fat 6 g
Cholesterol 61 mg
Sodium 310 mg
Total Carbohydrate 35 g
Dietary Fiber 0 g
Sugars 21 g
Protein 2 g
Vitamin A 7% Vitamin C 37% Calcium 0% Iron 2%
If you can’t find a Casserole Crock at your local WalMart or Sam’s Club, you can order it from Amazon: Crock-Pot SCCPCCM350-BL Casserole Crock Slow Cooker, 3.5-Quart, Navy Blue
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