Slow Cooker Tropical Orange Cake Food

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.

SLOW-COOKER TROPICAL ORANGE CAKE

Steps:

• In a large bowl, whisk milk and pudding mix 2 minutes. Transfer to a greased 5-qt. slow cooker. Prepare cake mix batter according to package directions, folding pineapple into batter. Pour into slow cooker., Cook, covered, on low until edges of cake are golden brown, about 4 hours., Remove slow-cooker insert; sprinkle cake with marshmallows. Let cake stand, uncovered, 10 minutes before serving.

SLOW-COOKER STRAWBERRY SODA CAKE

Steps:

• In a large bowl, mix chocolate milk, melted butter and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; gradually mix into chocolate milk mixture. Stir in chocolate chips. Spread into a greased 3- or 4-qt. slow cooker., For topping, in a small saucepan, combine soda and sugars. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in dark chocolate chips, jam and molasses; pour over batter., Cook, covered, on high until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours. Serve with whipped cream and strawberries.

TROPICAL ORANGE LAYER CAKE

Steps:

• In a large mixing bowl, combine the first 6 ingredients; mix well.
• Pour into 3 greased and floured 9 inch layer pans.
• Bake at 350 degrees for 25-30 minutes.
• Cool for 10 minutes, remove to wire racks to cool completely.
• In a bowl, combine the pineapple, sugar, coconut and sour cream. Remove one cup to another bowl; set aside. Fill the cake layers with remaining pineapple mixture. Fold whipped topping into the reserved pineapple mixture. Spread over the top and sides of cake. Sprinkle with toasted coconut. Refrigerate.