Ingredients
2 cups fresh or frozen cranberries, thawed1 can (20 ounces) unsweetened pineapple tidbits, drained3/4 cup sweetened shredded coconut3/4 cup orange marmalade1/2 cup packed light brown sugar6 tablespoons butter, meltedTOPPING:1 package yellow cake mix (regular size)1 package (3.4 ounces) instant coconut cream pudding mix4 large eggs, room temperature3/4 cup pineapple-orange juice1/2 cup butter, melted1/4 cup packed light brown sugar1 teaspoon vanilla extractWhipped cream, optional1/4 cup sweetened shredded coconut, toasted
Preparation
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.
