Slow Cooker Pineapple Upside Down Cake: Effortless Tropical Dessert

This Slow Cooker Pineapple Upside Down Cake delivers the classic tropical flavor and beautiful presentation of the original, but with the convenience of a slow cooker. Crucially, the butter and brown sugar create a rich, caramelized sauce on the bottom of the cooker, which becomes the glossy topping when flipped. Using a yellow cake mix and pineapple juice ensures the cake remains incredibly moist. This easy tropical dessert is perfect for potlucks or a simple, impressive treat.

Ingredients for the Classic Tropical Cake

• Non stick cooking spray: Used to heavily coat the slow cooker, preventing the caramelized sugar and cake from sticking.
• Salted butter: Melted; forms the rich base of the caramelized topping.
• Brown sugar: Provides the sweetness and depth of flavor for the caramelized layer.
• Pineapple rings: The star fruit; laid out on the bottom to form the classic design (save the juices).
• Maraschino cherries: Added for color and decoration, placed in the center of the pineapple rings.
• Yellow cake mix (I use Betty Crocker): The convenient dry base for the cake layer.
• Oil: Adds moisture and richness to the cake batter.
• Pineapple juice: Saved from the canned rings; replaces much of the water/milk usually required by the cake mix, adding intense tropical flavor.
• Large eggs: Acts as the primary binder for the cake batter.
• Vanilla extract: Enhances the overall sweet flavor profile.

How to Make Slow Cooker Pineapple Upside Down Cake

The process involves creating the topping first, then layering the batter on top, and finally, using careful cooking and cooling techniques.

1. Creating the Caramelized Topping

The bottom of the slow cooker becomes the top of the cake, so careful layering here is important.

1. Prep Cooker: Spray your slow cooker HEAVILY with nonstick spray or rub down with butter or oil. SLOW COOKER SIZE: 6-QUART OR LARGER.
2. Add Topping Base: Add the melted butter to the bottom of the slow cooker and sprinkle over the brown sugar. Mix lightly with a spoon and spread out evenly over the bottom of your slow cooker.
3. Arrange Fruit: Lay down the pineapple rings on top of the brown sugar mixture. My slow cooker fits 6 perfectly. Add a cherry in the middle of each pineapple.

2. Mixing the Batter and Cooking

Mixing the cake batter with pineapple juice instead of water adds incredible flavor.

1. Mix Batter: In a medium sized bowl add the cake mix, 1 cup of pineapple juice (if you don't have enough pineapple juice from the can, add water), eggs, oil and vanilla. Mix with a spoon until combined, do not overmix or try to remove the lumps.
2. Pour and Cook: Pour the batter over the pineapple in the slow cooker. Place the lid on the slow cooker and cook on HIGH for 2 hours. If your slow cooker cooks hot, it may be a little less time. You know your cake is done when the cake is set in the center.

3. Cooling and Serving

Flipping the cake after a short cool-down is crucial for the topping to release cleanly.

1. Cool: Remove the insert to a cooling rack when the cake is done. Let cool for about 20 minutes before attempting to turn over onto a platter or cutting board.
2. Flip: Flipping the cake on to a platter or cutting board works best with two people if possible.

Recipe Notes and Serving Suggestions

• Greasing the Pot: Non stick cooking spray: Spray your slow cooker HEAVILY or use butter/oil. This is the single most important step to ensure the cake releases cleanly when flipped.
• Browning: High heat: Cooking on HIGH for 2 hours helps the edges of the cake set and the topping caramelize without burning.
• Flipping Technique: Two people: Ask a friend for help! One person can hold the slow cooker insert firmly against the platter while the other flips it swiftly and carefully.
• Juice: Pineapple juice: Use the reserved juice from the can; if you don't have enough to make 1 cup, simply fill the remainder of the cup with water.