Pudding cakes are moist and delicious, and when I recently ran across this recipe for any fruit pudding cake, I tried it with red raspberries and blue blackberries. Patriotic Pudding Cake is not only yummy, it is quick and easy to put together. This recipe forms a crisp sugary topping on top. It is great served with ice cream or sweetened whipped cream (no frozen whipped topping please – Yuk!). If you’re not making this moist cake for a patriotic event, you can use almost any fruit (strawberries don’t cook well and are much better fresh), such as peaches, plums, rhubarb, pears, or whatever fruit you happen to have around.

You can serve this cake hot or cold, and it’s a good one to take to a picnic or backyard barbecue since it stays extra moist and everybody seems to love it.
8 Servings

1- 1/2 cup or blackberries blueberries
1- 1/2 cup raspberries

Cake Batter:
3/4 cup sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
3 tablespoons softened butter
3/4 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Topping:
1 cup sugar
1 tablespoon cornstarch

2/3 cup boiling water

1. Preheat oven to 375º.
2. Spread the berries evenly on the bottom of a 7" x 11" glass baking dish or 9" x 9" glass baking dish.
3. Cake Batter: Whisk together the 3/4 cup sugar, flour, salt, and baking powder.
4. Whisk in the butter, milk, and extracts; continue whisking until smooth and spread over the rhubarb.
5. Mix the topping ingredients (1 cup sugar and 1 tablespoon cornstarch) and sprinkle over the cake batter; pour the boiling water over all.
6. Bake about 45 minutes or until the top has formed a crisp topping. Serve warm or room temperature plain or with whipped cream or ice cream.

Amount Per Serving
Calories 307 Calories from Fat 49
Percent Total Calories From: CakFat 16% Protein 3% Carb. 81%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 15 mg
Sodium 246 mg
Total Carbohydrate 62 g
Dietary Fiber 1 g
Sugars 44 g
Protein 3 g

Vitamin A 5% Vitamin C 11% Calcium 0% Iron 2%