Description
A delightful twist on a classic dessert, this Crockpot Pineapple Upside-Down Cake is moist and fluffy with a sweet, caramelized pineapple topping.
Ingredients
Scale
- 1 can (20 oz) pineapple rings, drained
- 1/2 cup maraschino cherries
- 1/2 cup brown sugar, packed
- 1/4 cup butter, melted
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
- Prepare the crockpot by greasing the inside with cooking spray or butter.
- Create the pineapple layer by mixing melted butter and brown sugar, pouring it into the crockpot, and arranging pineapple slices on top.
- Make the cake batter by combining yellow cake mix, eggs, vanilla extract, and water in a large mixing bowl, then pour over the pineapple layer.
- Cover and cook on low for 3 to 4 hours, or until a toothpick inserted in the center comes out clean. Let cool before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual slices in the microwave for about 20 seconds.
- For freezing, wrap tightly in plastic wrap and aluminum foil; can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Crockpot, Pineapple Upside-Down Cake, Dessert, Slow Cooker