Crockpot Pineapple Upside Down Cake
Everything that goes into this pineapple upside down dump cake is added straight to the slow cooker to do all the work! It’s a fun twist on classic upside down cake, including the pineapple and cherries coated in caramelized brown sugar topped with a moist cake cooked until golden brown. Made with just 5 ingredients and very little effort, this is the easiest, most delicious summer dessert to feed your crowd!
Ingredients
Instructions
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Step 1
Spray the inside of a 5-6 quart slow cooker with non-stick spray, or grease with butter.Add ½ cup of the butter to a microwave safe bowl and heat in the microwave until melted. To the melted butter, stir in the brown sugar and evenly spread the sugar mixture into the bottom of the slow cooker.Top with cherries and the pineapple. -
Step 2
In a medium size bowl combine the dry cake mix and the remaining 1/4 cup melted butter and combine well.Sprinkle the cake mix evenly over the top of the cherries and pineapple.Cover and cook on HIGH for 2 hours or until the fruit mixture is bubbly. Remember that all slow cookers run differently so keep an eye on yours to prevent burning.
Note
Some tasty and important notes from Persnickety Plates:
Do not attempt to flip this over like a traditional upside down cake, it’s a dump cake and won’t be pretty.
Add ½ cup of toasted pecans to the brown sugar layer for added crunch.
Unsweetened pineapple tidbits or crushed pineapple can be used.
