This warm, pineapple upside down cake was begging for a scoop of vanilla ice cream. I really thought I had some left in the freezer, but my kid (who is taller every morning than he was the night before) beat me to it.
Even so, this dessert was delish! Simple ingredients of pineapple, butter, brown sugar and cake mix created a cobbler-like dessert that tastes just like traditional pineapple upside down cake.
Do you like your pineapple upside down cake warm or room temp?
I prefer mine to be room temperature. The leftovers were perfect to me the next day. But other members of my family prefer theirs to be warm. They loved it straight out of the slow cooker and heated up their leftovers in the microwave the next day.
Either way, this is a very easy dessert to make.
Here’s what you’ll need:
This dessert bakes up into more of a cobbler-like consistency, rather than the texture of a cake baked in the oven. The center of the cake will still be soft, even though the edges are brown.
Pineapple Upside Down Cake in the Slow Cooker
- 1/2 cup melted butter divided
- 2/3 cup brown sugar
- 20 oz pineapple crushed or tidbit, drained and juice reserved
- 1 white or yellow cake mix
- Stir together 1/4 cup of butter (half of the amount listed), brown sugar and drained pineapple.
- Spread this on bottom of slow cooker.
- Stir the dry cake mix, remaining 1/4 melted butter and pineapple juice in a large bowl.
- Pour cake batter over top of pineapple in slow cooker.
- Bake on high for 2-3 hours or low for 3-4 hours.