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Tropical Slow-Cooker Dump Cake

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Tropical Slow-Cooker Dump Cake
  • Prep 15 min
  • Total 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.
By Angie McGowan
Created Apr 24, 2012

Ingredients

Steps

  • 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

510 Calories, 25g Total Fat, 2g Protein, 70g Total Carbohydrate, 47g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
230
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.
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