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Tropical Slow-Cooker Dump Cake

 6 Ratings
5 Comments
  • Prep Time 15 min
  • Total Time 3 hr 15 min
  • Servings 8
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Who knew that your slow-cooker could give you an authentic taste of the Islands? Toss five simple ingredients together for this tropical treat.

Angie McGowan Recipe by Angie McGowan
April 24, 2012

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
284.8
% Daily Value
Total Fat
23.1g
36%
Saturated Fat
14.6g
73%
Cholesterol
61.0mg
20%
Sodium
10.8mg
0%
Total Carbohydrate
21.2g
7%
Dietary Fiber
1.1g
4%
Sugars
4.4g
Protein
0.6g
% Daily Value*:
Vitamin C
4.40%
4%
Calcium
1.80%
2%
Iron
1.90%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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