Tropical Cranberry Cobbler

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

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.