Blueberry Cobbler

Cran-Raspberry Pie

Peach Blueberry Cobbler

Festive Cranberry Salad

Cranberry Peach Cobbler

Cranberry Ice Cream

Cranberry Fruit Punch

Festive Cranberry Fruit Salad

Cranberry Wild Rice

Coconut Cranberry Yummies

Cranberry Cocktail

Cranberry Limeade

Peach and Berry Cobbler

Holiday Cranberry Cobbler

Home Crisps, Cobblers & Crumbles Cobblers Berry Cobblers

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

Add a Review

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 4 hours + standing

Makes

12 servings

Updated: 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

Tropical Cranberry Cobbler Recipe photo by Taste of Home

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

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.

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.

Sugared Cranberries

Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour.

Nutrition Facts

1 serving: 514 calories, 22g fat (13g saturated fat), 98mg cholesterol, 508mg sodium, 78g carbohydrate (59g sugars, 2g fiber), 5g protein.

Tropical Cranberry Cobbler

Ingredients

Directions

Nutrition Facts

More from Taste of Home