Average Rating: 0TOTAL TIME: Prep: 20 min. Cook: 4 hours + standing
YIELD: 12 servings.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
Instructions
- 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.