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
Preparation
Step 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.
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.