4 Ingredient Slow Cooker Tropical Fruit Cake
Serve this tropical fruit bake warm right out of the slow cooker, spooned into bowls. It’s amazing topped with vanilla ice cream, whipped cream, or a spoonful of Greek yogurt if you want it to lean more breakfast than dessert. For a little crunch, sprinkle on granola, toasted coconut, or chopped nuts right before serving. It also pairs well with simple grilled chicken or pork if you’re doing a casual backyard dinner and want an easy, mostly hands-off dessert waiting for you inside.
Ingredients
1 (32-ounce) bag frozen mixed tropical fruit chunks (such as mango, pineapple, and papaya)
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
2 tablespoons melted butter (unsalted or salted both work)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier Brown sugar and cinnamon mixed in a small bowl
Pour the frozen mixed tropical fruit chunks straight from the bag into the bottom of the slow cooker. Spread them into an even layer so they cook evenly. The fruit should still be completely frozen at this point.
In a small bowl, stir together the brown sugar and ground cinnamon until the cinnamon is evenly distributed with no big clumps.Sprinkle the cinnamon-brown sugar mixture evenly over the top of the frozen fruit in the slow cooker, trying to cover as much of the surface as possible.
Drizzle the melted butter evenly over the sugared fruit. It will look a little dry at this stage, but as the fruit thaws and cooks, it will release plenty of juice and form a bubbly sauce.
Melted butter drizzled over sugared tropical fruit in the slow cooker
Cover the slow cooker with the lid and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours, or until the fruit is very tender and surrounded by a thick, syrupy sauce. Avoid lifting the lid during the first hour so the slow cooker can build heat properly.
Once the fruit is cooked and the sauce has thickened, give everything a gentle stir to combine the juices, sugar, and spices. Taste carefully (it will be hot) and add an extra sprinkle of brown sugar or cinnamon if you’d like it sweeter or spicier.
Turn the slow cooker to WARM and let the fruit bake sit for 10 to 15 minutes to thicken slightly before serving. Spoon the warm tropical fruit and sauce into bowls and serve on its own or with your favorite toppings.
Estimated WW Points (entire recipe)
- Frozen tropical fruit: 0 points
- 1/3 cup brown sugar: about 11 points
- 2 tbsp butter: about 6 points
- Cinnamon: 0 points
➡️ Total: approximately 17 WW points for the whole recipe
If you divide it into:
- 4 servings → about 4 points each
- 6 servings → about 3 points each
- 8 servings → about 2 points each
