It’s always fun to get together for Independence Day, as well as other patriotic holidays. Dessert is essential, but with the side dishes and grilling, it’s sometimes difficult to add dessert. This Slow Cooker Patriotic Pudding Cake is just put into a slow cooker (I love my 3.5 quart Casserole Crock because it is rectangular like a 9” x 13” casserole dish and is perfect for this yummy pudding as well as cakes, lasagnas, and casseroles). This moist pudding takes about 15 minutes to assemble and 4 hours to bake with no monitoring.

For non-patriotic holidays, you can substitute peaches, other berries, or any favorite fruit.

12 Servings

1 14.25 ounce package white cake mix
1 3 oz. package instant vanilla pudding mix
2 cups sour cream
4 eggs
1 cup water
3/4 cup vegetable oil
1 1/2 cups fresh blueberries, or blackberries
1 1/2 cups strawberries, hulled and halved, or raspberries

Whipped cream, or ice cream

1. Spray a 5-6 quart slow cooker with a large footprint or a Casserole Crock (shaped like a 9" x 13" baking dish) with vegetable cooking spray.
2. Mix the cake mix and pudding mix; beat in the sour cream, eggs, water, and vegetable oil.
3. Pour batter into the prepared slow cooker and spread out the batter evenly.
4. Sprinkle with the berries.
5. Cover and cook on low 4-6 hours. Center should be just set; a toothpick inserted in the center will come out with moist crumbs when done.
6. To serve: spoon into bowls while still warm and top with whipped cream or ice cream. It is also very good served at room temperature.

Amount Per Serving
Calories 464 Calories from Fat 261
Percent Total Calories From: Fat 56% Protein 3% Carb. 40%

Nutrient Amount per Serving
Total Fat 29 g
Saturated Fat 7 g
Cholesterol 90 mg
Sodium 344 mg
Total Carbohydrate 47 g
Dietary Fiber 0 g
Sugars 19 g
Protein 4 g

Vitamin A 7% Vitamin C 22% Calcium 0% Iron 3%