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Blackberry Pudding Cake
1 (16.5 ounce) can blackberries with syrup
1/2 cup brown sugar, firmly packed
1 tablespoon flour
6 tablespoons melted butter or margarine
1/2 cup margarine, softened
3/4 cup granulated sugar
1 teaspoon baking soda
1 cup sour cream
2 eggs, well beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Fruit Mixture: Pour can of blackberries with syrup in the bottom of a 13 x 9-inch cake pan.
Mix brown sugar and flour together and sprinkle on top of fruit, then pour butter or margarine on top of mixture.
Prepare cake batter.
Cake: Mix margarine and sugar well.
Stir in sour cream and baking soda.
Add eggs and vanilla extract; beat well.
Sift together flour and baking powder; mix with other ingredients until well blended.
Put on top of fruit mixture.
Bake at 350 degrees F for 30 to 40 minutes.
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