This crockpot pineapple upside down cake recipe is so beautiful, delicious, AND easy to make with cake mix and canned pineapple. The pound cake is moist, the buttery brown sugar pineapple topping is wonderful and gooey - and gets just a little crusty around the edges. This crock pot dessert is SO good!
You'll Love Pineapple Upside Down Cake in a Crock Pot
You'll love this brown sugar buttery crispy pineapple upside down cake crock pot recipe! The outside gets just a smidge crispy with the brown sugar and butter mixed together. The inside is SUPER moist.
It's so easy and fun to make! I might be an oddball but I get super excited when I get to turn this cake over, and I see all the pretty pineapple and cherries on top! This cake is easy with cake mix and canned pineapple.
Pineapple Upside Down Cake Crock Pot Ingredients
Here are the ingredients you will need to make crockpot pineapple upside down cake:
- Pound Cake Mix: a cake mix makes this super easy to make. Pound cake works well because it is denser and holds together better when turning over.
- Brown Sugar
- Maraschino Cherries: be sure to remove the stem.
- Canned Pineapple Slices with Juice: you can use either slices (the traditional option) or, use tidbits and more cherries if desired.
- Vanilla Extract
For exact ingredient quantities, please see the recipe card below!
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How To Make A Crock Pot Pineapple Upside Down Cake
1. Line a 5 to 6-quart crock pot with a foil sleeve then coat with nonstick spray.
2. Mix melted butter and brown sugar and spread evenly on the bottom of the slow cooker.
3. Place the pineapple slices on top of the butter and brown sugar, then cherries in the middle.
4. Make the cake batter then pour the batter over the top of the pineapple and cherries.
5. Cook on high for 3 hours or until a wooden pick inserted in the center is clean
6. Let the cake rest then carefully invert onto a plate or platter.
Hint: Note: some crock pots run hot - check after 2½ hours. The toothpick will not be completely clean as the top is moist and as you remove the toothpick, the part that was near the top will have cake stuck to it.
How to Serve Crockpot Pineapple Upside Down Cake
Serve your cake warm or cooled. Vanilla ice cream can be served on the side or whipped cream on top.
Meal idea! Make Crock Pot Teriyaki Chicken with Pineapple with a side of rice and this crock pot pineapple upside down cake for dessert. This cake also goes well with Crock Pot Ham and Cheese Macaroni Casserole.
Slow Cooker Tips
Tip #1: Depending upon how your crock pot runs and how big it is, this cake can take anywhere from 2½ to 3½ hours.
Tip #2: The toothpick will not be completely clean as the top of the cake is moist. As you remove the toothpick, the part of the toothpick that was nearest the top will have cake stuck to it but the rest should be clean.
Tip #3: The outside will be more done and browner than the inside (and even be a little crunchy in places, this is normal.
Let the cake cool then cover with plastic wrap. You can freeze this cake as well! Transfer to a freezer safe container lined with parchment paper and freeze for up to 3 months.
Slow Cooker Pineapple Upside Down Cake
- 1 cup brown sugar (firmly packed)
- ½ cup melted butter
- 1 (20-ounce) can pineapple slices (drained, but reserve ¾ cup of the juice)
- 10 to 12 maraschino cherries (drained, de-stemmed)
- ¾ cup pineapple juice (use the juice when draining the pineapple slices)
- 1 (16-ounce) package pound cake mix
- 2 large eggs
- 1 teaspoon vanilla extract
- Line a 5 to 6-quart crock pot with a foil so that you have handles to remove the cake.
- In a small bowl, stir together the brown sugar and butter. Pour the mixture into the bottom of the slow cooker and spread evenly.
- In a single layer, place the pineapple slices on top of the butter and brown sugar. Place a cherry in the middle of each pineapple slice.
- In a mixing bowl with an electric mixer, beat the cake mix, pineapple juice, egg, and vanilla on low speed for 30 seconds, scraping the bowl frequently. Beat on low speed for 2 more minutes. Pour the batter over the top of the pineapple and cherries.
- Place a double layer of paper towels over the top of the crock pot then cover it with lid. Cook on high for 3 hours or until a wooden pick inserted in the center comes out mostly clean. (Note: some crock pots run hot - check after 2½ hours. The toothpick will not be completely clean as the top is moist and as you remove the toothpick, the part that was near the top will have cake stuck to it.)
- Turn off the slow cooker. Remove the pot from the heating element. Let the cake stand, covered for 20 minutes.
- Carefully loosen the sides of the cake. Using the foil handles, remove the cake and place it on a cutting board. Place a serving plate upside down on top of the cake, holding both the plate and cake,invert the cake onto the plate. Carefully remove the foil.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use pineapple slices or chunks. Additional cherries can be added if desired.
- TIPS: Don't forget to save the pineapple juice from the can.
- SERVING SUGGESTIONS: Serve warm or cold. It pairs well will vanilla ice cream or whipped cream.
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