Tropical Cranberry Cobbler

Total Time Prep: 20 min. Cook: 4 hours + standing
Yield 12 servings
Test Kitchen Approved
The sunny island flavors of pineapple and orange go so well with the tart cranberries in this dessert. A scoop of vanilla ice cream makes it a tasty treat. —Jeanne Holt, St. Paul, MN

Ingredients

  • 2 cups fresh or frozen cranberries, thawed
  • 1 can (20 ounces) unsweetened pineapple tidbits, drained
  • 3/4 cup sweetened shredded coconut
  • 3/4 cup orange marmalade
  • 1/2 cup packed light brown sugar
  • 6 tablespoons butter, melted
  • TOPPING:
  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 4 large eggs, room temperature
  • 3/4 cup pineapple-orange juice
  • 1/2 cup butter, melted
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • Whipped cream, optional
  • 1/4 cup sweetened shredded coconut, toasted

Directions

  1. In a greased 6-qt. oval slow cooker, layer cranberries, pineapple and 3/4 cup coconut. In a bowl, mix marmalade, brown sugar and melted butter; spoon evenly over fruit.
  2. In a large bowl, combine first 7 topping ingredients; beat on low speed 1 minute. Beat on medium 2 minutes. Pour over filling.
  3. Cook, covered, on low until top springs back when lightly touched, about 4 hours. Turn off slow cooker. Remove insert; let stand 15 minutes before serving. If desired, serve with whipped cream. Sprinkle with toasted coconut.

Nutrition Facts

1 serving: 514 calories, 22g fat (13g saturated fat), 98mg cholesterol, 508mg sodium, 78g carbohydrate (59g sugars, 2g fiber), 5g protein.

The sunny island flavors of pineapple and orange go so well with the tart cranberries in this dessert. A scoop of vanilla ice cream makes it a tasty treat. —Jeanne Holt, St. Paul, MN
Recipe Creator

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