Tropical Slow Cooker Dump Cake

By melanieroe

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

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

Details

Adapted from bettycrocker.com

Preparation

Step 1

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.
STEP 2 In small bowl, stir cornstarch into reserved fruit juice until cornstarch is completely dissolved. Pour cornstarch mixture into slow cooker; stir to combine.
STEP 3 Sprinkle brown sugar over fruit. Sprinkle cake mix over fruit. Cut butter in small pieces; place evenly over cake mix.
STEP 4 Cover; cook on Low heat setting 3 hours or until cake is set when lightly touched in center.
STEP 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.