TROPICAL AMBROSIA DUMP CAKE

TROPICAL AMBROSIA DUMP CAKE 1 can (15 oz) tropical fruit salad 1 can (20 oz) crushed pineapple ½ cup maraschino cherries ½ cup shredded coconut ½ cup (1 stick) unsalted butter, melted 1 box pineapple cake mix (2 layer size) Spray slow cooker (4-6 qt) insert with non-stick spray. Add the cans of fruits (including liquid), cherries and coconut; stir to combine. Top the fruits with the dry cake mix. Drizzle melted butter on top of the cake mix. Cover and cook on HI 4-6 hours, LOW 6-8 hours. Serve warm.