Tropical Slow Cooker Dump Cake Recipe

Ingredients

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™ Super Moist™ yellow cake mix

1

cup butter or margarine

Preparation

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.

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