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Slow-Cooker Pineapple Upside Down Cake

68 Ratings

64 Comments

Prep 15 min
Total 3 hr 0 min
Servings 12

A favorite dessert in a brand new way. Slow cook this cake and free up your oven for other dishes! MORE+ LESS-

By Betty Crocker Kitchens

April 17, 2013

Ingredients

cup packed brown sugar

1/4

cup butter, melted

can (20 oz) pineapple slices in juice, drained, juice reserved

maraschino cherries without stems, drained

box Betty Crocker™ Super Moist™ yellow cake mix

Vegetable oil and eggs called for on cake mix box

Steps

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1

Spray 6-quart slow cooker with cooking spray. In small bowl, mix brown sugar and melted butter; spread evenly in bottom of slow cooker. Arrange pineapple slices on brown sugar mixture, cutting as needed to fit in one layer. Place cherry in 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 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 toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Cool 15 minutes.
4

Place heatproof serving plate upside down onto ceramic base; carefully turn plate and ceramic base over. Remove ceramic base.

Expert Tips

Slow cookers vary. Keep an eye on your cake while it's baking so it does not get overdone. Use a slow cooker with a white ceramic base for best results.
This decadent dessert is perfect for entertaining guests because it can be made ahead of time. Sweetened whipped cream is the perfect topping for this delicious treat.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 140

% Daily Value

Total Fat: 16g; 24%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 55mg; 19%
Sodium: 310mg; 13%
Potassium: 115mg; 3%
Total Carbohydrate: 57g; 19%
Dietary Fiber 1g 4% Sugars 26g
Protein: 2g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 4%; 4%
Calcium: 10%; 10%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;