Tropical Cranberry Cobbler

• 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
• 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

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 seven 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.

cranberries, pineapple, coconut, orange marmalade, brown sugar, butter, yellow cake, eggs, pineappleorange juice, butter, brown sugar, vanilla, cream, coconut

Taken from www.tasteofhome.com/recipes/tropical-cranberry-cobbler/ (may not work)