Slow Cooker Pineapple Cranberry Dump Cake Recipes

PINEAPPLE UPSIDE-DOWN DUMP CAKE

Steps:

• In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top., Cook, covered, on high until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.), Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.

SLOW-COOKER APPLE-CRANBERRY DUMP CAKE

Steps:

• Grease slow cooker with butter or cooking spray.
• Add sliced apples, cranberries, vanilla, brown sugar and 1 teaspoon of the cinnamon to slow cooker; toss to combine. In separate bowl, mix dry cake mix and remaining 1 teaspoon cinnamon. Sprinkle over fruit. Drizzle with melted butter.
• Cover and cook on High heat setting about 3 hours or until fruit is bubbling at edges. Serve warm or at room temperature with whipped cream.

SLOW-COOKER CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Spray 6-quart slow cooker with cooking spray. Line with foil, then spray foil.
• Stir together brown sugar and butter; spread evenly in bottom of slow cooker. Top with a single even layer of cranberries.
• In large bowl, beat cake mix, cranberry juice, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour evenly over cranberries in slow cooker.
• Cover; cook on High heat setting about 3 hours or until toothpick inserted in center comes out clean.
• Remove ceramic base from slow cooker; transfer to cooling rack to cool 10 minutes.
• Using foil as handles, carefully remove cake from slow cooker. Place large serving plate upside down on top of cake; quickly and carefully turn cake onto serving plate. Remove foil.
• Serve cake warm.

TROPICAL SLOW-COOKER DUMP CAKE

Steps:

• 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.

CRANBERRY-APPLE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch square pan with nonstick spray.
• Spread apple pie filling in the prepared pan. Top with cranberry sauce. Sprinkle cake mix evenly over top, then cover cake mix as much as possible with butter slices. Sprinkle with walnuts.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool for a least 15 minutes before serving.

SLOW COOKER APPLE DUMP CAKE

Steps:

• Pour both cans of apple pie filling into a slow cooker. Sprinkle cake mix evenly over top to cover filling. Dot butter cubes over cake mix and sprinkle cinnamon over top.
• Cover and cook on High until filling is bubbly and topping is golden brown, about 2 hours.