Tropical Cranberry Cobbler Recipe

Tropical Cranberry Cobbler Recipe
Tropical Cranberry Cobbler Recipe photo by Taste of Home
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Tropical Cranberry Cobbler Recipe

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The sunny island flavors of pineapple and orange go so well with the tart cranberries in this Hawaiian-inspired dessert. A scoop of vanilla ice cream makes it a creamy treat. —Jeanne Holt, Mendota Heights, Minnesota
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours + standing

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
  • 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

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.
In a large bowl, combine first seven topping ingredients; beat on low speed 1 minute. Beat on medium 2 minutes. Pour over filling.
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. Yield: 12 servings.


Test Kitchen Tips
  • If you don’t have pineapple-orange juice on hand, use apple, grape, plain orange or pineapple juice. Most of the pineapple flavor in this dish comes from the fruit layer.
  • This is a cross between a cobbler, dump cake and upside-down cake. The cake layer is more substantial than a typical cobbler.
  • Adding a package of pudding mix makes the cake layer tender and moist. Be sure to look for instant mix, not cook-and-serve.
  • Originally published as Tropical Cranberry Cobbler in Simple & Delicious October/November 2017

    Nutritional Facts

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

    • 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
    • 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
    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 seven 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. Yield: 12 servings.


    Test Kitchen Tips
  • If you don’t have pineapple-orange juice on hand, use apple, grape, plain orange or pineapple juice. Most of the pineapple flavor in this dish comes from the fruit layer.
  • This is a cross between a cobbler, dump cake and upside-down cake. The cake layer is more substantial than a typical cobbler.
  • Adding a package of pudding mix makes the cake layer tender and moist. Be sure to look for instant mix, not cook-and-serve.
  • Originally published as Tropical Cranberry Cobbler in Simple & Delicious October/November 2017

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