Mixed Berry Pudding Cakes Recipes
BERRY PUDDING CAKES
Let your favorite berries shine in this easy cake recipe. Gooey cake and fresh (or frozen) berries make this one dessert recipe you'll want to keep handy.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Lightly coat six 6-ounce individual quiche dishes with nonstick cooking spray. Arrange in a 15x10x1-inch baking pan; set aside. In a medium bowl, combine eggs, granulated sugar, vanilla, and salt; whisk until light and frothy. Whisk in milk until combined. Add flour and baking powder; whisk until smooth.
- Divide berries among prepared quiche dishes. Pour batter over berries. (Batter will not cover berries completely.) Bake about 20 minutes or until puffed and golden brown. Serve warm. If desired, sift powdered sugar over each serving.
Nutrition Facts : Calories 141 kcal, Carbohydrate 26 g, Cholesterol 71 mg, Protein 5 g, SaturatedFat 1 g, Sodium 86 mg, Fat 2 g, UnsaturatedFat 0 g
LEMON PUDDING CAKE WITH FRESH MIXED BERRIES
Steps:
- Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
- In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
- Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.
Nutrition Facts : Calories 304, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 103 milligrams, Sodium 128 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 7 grams, Sugar 46 grams
CLASSIC MIXED BERRY DUMP CAKE
This berry-loaded beauty gets its name from its ease of preparation. All you need to do is dump a few simple ingredients into a 13x9 baking dish and pop it in the oven for a mindless treat that's ready in no time. The fresh blueberries and raspberries give this cake a sweet, summery flavor and a touch of lemon juice and grated lemon peel give it a nice burst of citrus. Serve with a scoop of vanilla ice cream and you'll have yourself a warm-weather dessert that's guaranteed to please all season long.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- Spread berries evenly in bottom of pan. In small bowl, mix sugar, ginger and lemon peel; sprinkle over berries. Drizzle lemon juice over top.
- Top with dry cake mix; gently shake pan to distribute evenly
- Pour melted butter over top, tilting pan to cover as much of the top with butter as possible. Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving. Top individual servings with ice cream.
Nutrition Facts : Calories 310, Carbohydrate 47 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Servings, Sodium 350 mg, Sugar 29 g, TransFat 0 g
MIXED BERRY CAKE
I love to serve up the fabulous flavor of summer-fresh fruit with this yummy cake loaded with convenient frozen berries, even in the dead of winter. Use sliced strawberries or any mix of berries you like. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine 1-1/2 cups flour, baking powder, salt and baking soda. In another bowl, whisk the egg whites, egg, applesauce, yogurt, sugar and lemon zest; add to flour mixture, stirring gently until blended. , Spread into a 9-in. round baking pan coated with cooking spray; sprinkle with berries. In a small bowl, combine brown sugar and remaining flour; cut in butter until mixture resembles fine crumbs. Sprinkle over berries. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Serve with whipped topping.
Nutrition Facts : Calories 218 calories, Fat 4g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 320mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
BLUEBERRY PUDDING CAKE
My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.
Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
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- 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.
- 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.
- 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.
- 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.
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