TROPICAL CRANBERRY COBBLER

Tropical Cranberry Cobbler image

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

Provided by Taste of Home

Time 4h20m

Yield 12 servings.

Number Of Ingredients 16

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

Steps:

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 : Calories 514 calories, Fat 22g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 508mg sodium, Carbohydrate 78g carbohydrate (59g sugars, Fiber 2g fiber), Protein 5g protein.