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Slow Cooker Pineapple Coconut Spoon Cake Recipe

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This recipe for Slow Cooker Pineapple Coconut Spoon Cake, by , is from Harris Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Grandma Cathy


1 (15.25 oz.) pkg. yellow cake mix
1 c. water
3 eggs
c. melted butter (1 stick)
1 c. drained crushed pineapple from a 20 oz. can (save all the juices and remaining
pineapple for the glaze)
1 c. coconut
c. chopped pecans (optional)

For the Glaze:
1 c. powdered sugar
Remaining juices and pineapple from the above can of crushed pineapple (measures out to be about a cup)
c. melted butter
c. coconut
c. chopped pecans (optional)

1. Add the cake ingredients into a large bowl and whisk until the batter just comes
together, do not over mix, some little lumps of cake mix are fine.
2. Spray the slow cooker with non-stick spray and add the batter to the slow cooker.
Smooth out the batter with a spatula.
3. Cover and cook on HIGH for 2 hours, keep the lid on THE ENTIRE TIME.
4. When the cooking time is done, turn off the slow cooker and start making glaze.
5. Add the powdered sugar, remaining pineapple, melted butter, coconut and the
pecans. Whisk until a sauce forms. Pour this mixture over the warm cake. Let the
cake sit for 5 minutes with the glaze on top, covered.
6. Spoon out servings into bowls and serve with whipped cream if desired.

Preparation Time:
Preparation Time:
20 minutes




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