Tropical Cranberry Cobbler

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

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. Cook: 4 hours + standing

By Taste Of Home Editorial Team

Recipe by Jeanne Holt, Mendota Heights, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

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.