Slow Cooker Pineapple Upside-Down Cake

Making a cake at home has never been this easy! This slow cooker pineapple upside-down cake is incredibly delicious, even if it’s just made using yellow cake mix. Thanks to The Magical Slow Cooker, you will learn the secret of this dessert recipe! Read on or watch the video below for full instructions.

Ingredients:

• non-stick cooking spray
• 1/4 cup of salted butter (melted)
• 1 cup of brown sugar
• 20 oz can of pineapple rings (save the juice)
• 7 to 8 pieces of maraschino cherries
• 15.25 oz of yellow cake mix
• 1/2 cup of oil
• 1 cup of pineapple juice (from the can – if it’s not enough, add water)
• 3 large eggs
• 1 teaspoon of vanilla extract

Note: the size of the slow cooker – 6 quarts or larger

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Instructions:

Step 1:

Generously spray your slow cooker with non-stick spray, or you can rub it down with butter or oil. Do not forget the sides.

Step 2:

Add the melted butter to the bottom of the slow cooker, then sprinkle brown sugar over it. Lightly mix with a spoon. Make sure to spread it out evenly on the bottom.

Step 3:

Put the pineapple rings on top of the brown sugar mixture, then add cherries in the middle of each pineapple.

Step 4:

Get a medium-sized bowl, and add the yellow cake mix, 1 cup of pineapple juice, eggs, oil, and vanilla. Mix until well combined. Do not overmix it or try to remove the lumps. Once done, pour the batter over the pineapple and cherries in the slow cooker.

Step 5:

Place the lid and cook it on high for about 2 hours. Depending on your slow cooker, it may take less or more time to cook. Your cake is done when the center is set.

Step 6:

After 2 hours, place the insert on a cooling rack. Let it cool for about 20 minutes before turning it over onto a platter or cutting board. It’s best to flip the cake with two people.

Step 7:

Slice, serve, and enjoy!

Slow Cooker Pineapple Upside Down Cake