Crock Pot Splenda Raspberry Pudding Recipe

Name: Crock Pot Splenda Raspberry Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces frozen raspberries, thawed; ½ cup Splenda granular; ½ cup butter or ½ cup margarine, softened; ¾ cup Splenda granular; 2 eggs; ½ cup milk; ½ tablespoon lemon juice; ½ teaspoon vanilla; 1 ¼ cups all-purpose flour; 1 ½ teaspoons baking powder; 1 dash salt

Servings: persons

1
Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
2
In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
3
If using the crockpot only.
4
Line with tin foil and grease.
5
Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
6
Beat in eggs, 1 at a time, then vanilla.
7
In separate bowl, whisk together flour, baking powder and salt.
8
Add to butter mixture alternately with milk and flour mixture.
9
Dollop evenly over raspberries, smoothing top; set aside.
10
In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
11
Cook for 4 hours.
12
check after 3 1.2 hours.
13
Let cool slightly before serving.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 ounces frozen raspberries, thawed, ½ cup Splenda granular, ½ cup butter or ½ cup margarine, softened, ¾ cup Splenda granular, and more.

Yes, Crock Pot Splenda Raspberry Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crock Pot Splenda Raspberry Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions