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Slow Cooker Pineapple Upside Down Cake Recipe

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This recipe for Slow Cooker Pineapple Upside Down Cake is from Elizabeth's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup packed brown sugar
1/4 cup butter, melted
1 can (20 oz) pineapple slices in juice, drained, juice reserved
10 maraschino cherries without stems, drained
1 box Betty Crocker® SuperMoist® yellow cake mix
Vegetable oil and eggs called for on cake mix box
Directions:
Directions:
1. Spray 6-quart slow cooker with cooking spray. In a small bowl, mix brown sugar and melted butter; spread evenly in bottom of the slow cooker. Arrange pineapple slices on brown sugar mixture, cutting as needed to fit in one layer. Place a cherry in the center of each slice and around slices, as needed.

2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on the box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

3. Cook on High heat setting 2 1/2 to 3 hours or until a toothpick inserted in the center comes out clean. Turn off slow cooker; uncover. Remove the ceramic base from the cooker to the cooling rack. Cool 15 minutes.

4. Place a heatproof serving plate upside down onto ceramic base; carefully turn plate and ceramic base over. Remove the ceramic base.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
3 hours

 

 

 

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