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Black Raspberry Pudding Cake

Submitted by: kellyb on June 29, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Black Raspberry Pudding Cake

This is one of my mom’s favorite recipes. She would make a large pan of this and it would be our supper with milk as well as breakfast. Black Raspberry is still my favorite.

Difficulty: Easy

Servings: 4-6

Prep Time: 10 minutes   Cook Time: 30 minutes  


1/2 c shortening
1 cup sugar
2 eggs
2 1/2 cup flour
3 1/2 teaspoons baking powder
Dash salt
1 cup milk
1 cup fruit ***


Mix all dry ingredients in separate bowl. Cream shortening and sugar together until light and fluffy. Add eggs one at a time. Add dry ingredients alternately with milk. Mix well. Gently fold in fruit. Baked in a greased 9” x 9” pan or round cake pan at 350 degrees for 30 minutes or until done.

This works well with blueberries, sour cherries, peaches, apples and rhubarb.

Categories: Cakes, Cobblers, Fruit Cakes

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