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 SuperMoist 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.
Makes 8 servings
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