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Taste of Home

Tropical Cranberry Cobbler

TOTAL TIME: Prep: 20 min. Cook: 4 hours + standing YIELD: 12 servings.
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.

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