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Tropical Slow-Cooker Dump Cake

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

Who knew that your slow-cooker could give you an authentic taste of the Islands? Toss five simple ingredients together for this tropical treat. MORE + LESS -

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
230
% Daily Value
Total Fat
25g
39%
Saturated Fat
16g
79%
Trans Fat
1g
Cholesterol
60mg
20%
Sodium
580mg
24%
Potassium
190mg
5%
Total Carbohydrate
70g
23%
Dietary Fiber
1g
4%
Sugars
47g
Protein
2g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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