Slow Cooker Pineapple Cranberry Dump Cake

Ingredients

• 1 can (20 ounces) crushed pineapple, undrained
• 1 can (14.5 ounces) cranberry sauce
• 1 box (15.25 ounces) yellow cake mix
• 1/2 cup (1 stick) butter, melted

Directions

1. Spray the inside of a 6-quart slow cooker with non-stick cooking spray.
2. Pour the pineapple and cranberry sauce into the slow cooker and stir to combine.
3. Sprinkle the cake mix evenly over the top of the pineapple and cranberry mixture.
4. Drizzle the melted butter evenly over the top of the cake mix.
5. Cover and cook on low for 3-4 hours, or until the top is golden brown and the edges are bubbling.
6. Serve warm with a scoop of vanilla ice cream, if desired.

Interesting Facts

• This recipe is also known as a “dump cake” because you simply “dump” the ingredients into the slow cooker.
• It’s a great way to use up any leftover canned fruit you may have.
• The pineapple and cranberry sauce give this dish a sweet and tart flavor that is sure to please.