How to Cook Raspberry Pudding Cake

How to Cook Raspberry Pudding Cake

Ingredients Raspberry Pudding Cake:

• 1-1/2 cups all-purpose flour, divided
• 1/2 teaspoon salt
• 1/2 cup cold butter
• 2 tablespoons heavy whipped cream
• 1/2 cup sugar

content:

• 3 cups fresh raspberries
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 2 large eggs, beaten
• 1 cup heavy whipped cream
• 1 teaspoon vanilla extract

How to Make Raspberry Pudding Cake:

1. In a bowl, combine 1 cup of flour and salt; Chop the butter until the mixture resembles coarse crumbs. Stir in cream; pat into the greased 13x9-in bottom. cake dish. Combine sugar and remaining flour; sprinkle over the crust.
2. Arrange the raspberries on the crust. In a large bowl, combine the sugar and flour. Stir in eggs, cream, and vanilla; pour over the berries.
3. Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in the refrigerator.