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Tropical Slow-Cooker Dump Cake
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 Super Moist yellow cake mix
1 cup butter or margarine
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.
In small bowl, stir cornstarch into reserved fruit juice until cornstarch is completely dissolved. Pour cornstarch mixture into slow cooker; stir to combine.
Sprinkle brown sugar over fruit. Sprinkle cake mix over fruit. Cut butter in small pieces; place evenly over cake mix.
Cover; cook on Low heat setting 3 hours or until cake is set when lightly touched in center.
Spoon warm cake into dessert bowls; spoon fruit mixture over cake.
To prevent the cake from burning around the edge, line the slow cooker with cooking parchment paper.
Remember, cooking times may vary depending on different models of slow cookers, so test doneness before stated cooking times.
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