Skip to Content

Tropical Slow-Cooker Dump Cake

  • Save Recipe
  • Prep 15 min
  • Total 3 hr 15 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Who knew that your slow-cooker could give you an authentic taste of the Islands? Toss five simple ingredients together for this tropical treat.
By Angie McGowan
Created Apr 24, 2012
  • Save
  • Shop
  • Share
  • Keep Screen On



  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a nutty variation, try using Betty Crocker™ Super Moist™ butter pecan cake mix.
  • tip 2
    To prevent the cake from burning around the edge, line the slow cooker with cooking parchment paper.


Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved