Name: Tropical Cranberry Cobbler
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
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

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

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, with a substantial cake layer.

Adding a package of pudding mix makes the cake layer tender and moist. Be sure to look for instant mix, not cook-and-serve.

TEST KITCHEN APPROVED

Tropical Cranberry Cobbler

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Yield:12 servings

Prep:20 min

Cook:4 hours

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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

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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 7 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.

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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