Tropical Slow Cooker Dump Cake

Blogger Angie McGowan of Eclectic Recipes shares a tropical slow cooker dessert recipe.

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Prep Time 15 min
Total Time 3 hr 15 min
Servings 8

Ingredients

2: cans (15 oz each) tropical fruit salad in fruit juice, undrained

2: teaspoons cornstarch

1/4: cup packed brown sugar

1: box Betty Crocker® SuperMoist® yellow cake mix

1: cup butter or margarine

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Directions

1 Spray 6-quart slow cooker with cooking spray. Reserve 1/2 cup fruit juice from fruit salad; pour remaining juice and fruit into slow cooker.
2 In small bowl, stir cornstarch into reserved fruit juice until cornstarch is completely dissolved. Pour cornstarch mixture into slow cooker; stir to combine.
3 Sprinkle brown sugar over fruit. Sprinkle cake mix over fruit. Cut butter in small pieces; place evenly over cake mix.
4 Cover; cook on Low heat setting 3 hours or until cake is set when lightly touched in center.
5 Spoon warm cake into dessert bowls; spoon fruit mixture over cake.

EXPERT TIPS

Expert Tips

For a nutty variation, try using Betty Crocker® SuperMoist® butter pecan cake mix.

To prevent the cake from burning around the edge, line the slow cooker with cooking parchment paper.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 9/30/2012 5:48:14 PM REPORT ABUSE JennHtx said:

Rating:

This was so yummy. I did change it to 2 cans of crushed pineapple and I cooked on HI for 3 hours.

This reply was: Helpful Inspiring

Posted 7/5/2012 6:51:28 AM REPORT ABUSE FLKeeper55 said:

Rating:

Made this for 4th of July picnic. Three hours on low I had goop. Cooked it for an hour more on high when I got home, but still didn't like the texture I got from the crockpot cooking, plus it was really sweet. I'll stick to making dump-type cakes in the oven.

This reply was: Helpful Inspiring