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