Slow-Cooker Pineapple Upside-Down Dump Cake
This slow-cooker dump cake combines the classic flavors of pineapple upside-down cake with the ease of slow-cooking. Just dump the ingredients in and let them simmer—it doesn’t get much better than that!
Prep time:
Cook time:
Serves: 10
Calories per serving: 154
Ingredients:
Cook time:
Serves: 10
Calories per serving: 154
3/4 cup butter, divided
2/3 cup packed brown sugar
1 jar (6 ounces) maraschino cherries, drained
1/2 cup chopped pecans, toasted
1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
1 package yellow cake mix (regular size)
Vanilla ice cream, optional
Directions:
In a microwave, melt 1/2 cup of butter, then stir in the brown sugar. Spread the mixture evenly onto the bottom of a greased 5-quart slow cooker.
Sprinkle the maraschino cherries and toasted chopped pecans evenly over the butter and sugar mixture.
Add the entire can of the pineapple, with its juices, on top of the cherries and pecans.
Sprinkle the top evenly with the dry cake mix. Editor's Tip: It will look a bit odd and unfinished not stirred with the other ingredients, but don't worry! This is the tried-and-true dump cake method.
Melt the remaining 1/4 cup of butter, and evenly drizzle it over the top.
Cover the crockpot and cook the cake on high for two hours, or until the fruit mixture is bubbly. Test Kitchen Tip: To avoid scorching, rotate the slow cooker’s insert a half turn midway through cooking, lifting carefully with oven mitts.
Turn off the slow cooker and let the pineapple upside-down dump cake cool, uncovered, for 30 minutes before serving. If you'd like, top each bowl with a scoop of ice cream.
Source: tasteofhome.com
Sprinkle the maraschino cherries and toasted chopped pecans evenly over the butter and sugar mixture.
Add the entire can of the pineapple, with its juices, on top of the cherries and pecans.
Sprinkle the top evenly with the dry cake mix. Editor's Tip: It will look a bit odd and unfinished not stirred with the other ingredients, but don't worry! This is the tried-and-true dump cake method.
Melt the remaining 1/4 cup of butter, and evenly drizzle it over the top.
Cover the crockpot and cook the cake on high for two hours, or until the fruit mixture is bubbly. Test Kitchen Tip: To avoid scorching, rotate the slow cooker’s insert a half turn midway through cooking, lifting carefully with oven mitts.
Turn off the slow cooker and let the pineapple upside-down dump cake cool, uncovered, for 30 minutes before serving. If you'd like, top each bowl with a scoop of ice cream.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.