Crock Pot Pineapple Upside Down Cake Recipe
Crock Pot Pineapple Upside Down Cake is a perfect dessert recipe you can bake in your crock pot. Made with a boxed cake mix that tastes just like a homemade pineapple upside down cake.
Servings 8 Servings
Calories 518kcal
Equipment
- Parchment Baking Paper, 70 sq ft
Ingredients
- 1/2 cup unsalted butter divided and melted
- 1 cup dark brown sugar
- 20 oz. can pineapple chunks juice drained and 3/4 cup juice reserved
- 22 whole maraschino cherries drained
- 1 box yellow cake mix made with butter
- 3 large eggs slightly beaten
Instructions
Directions to make a Pineapple Upside Down Cake in a crock pot
- Line a 6-quart crock pot with parchment paper, leaving a couple of inches of overhang. The parchment paper is used so you can easily remove the cake from the crock pot without breaking it.
- Melt the butter and remove 1/4 a cup and mix with the brown sugar. Reserve the remaining 1/4 cup of butter to use in the cake mix.
- Pour the brown sugar and butter mixture into the bottom of the lined crock pot.
- Pour the pineapple pieces into the crock pot and spread evenly.
- Randomly drop the cherries into the crock pot.
- In a large bowl mix the cake mix with the pineapple juice, reserved 1/4 cup of melted butter and the eggs. Mix well for about 2 minutes to combine.
- Pour the cake mix batter into the crock pot over the other ingredients.
- Turn the crock pot on the high cooking setting. Place a double layer of paper towels that covers the entire top of the crock pot and place the lid on to trap the paper towels over the top of the crock pot. (see notes)
- Cook for 2 to 2 1/2 hours or until the cake is cooked through the center. You can use a tooth pick to check for doneness.
- Once the cake is done turn the crock pot off, remove the lid and discard the damp paper towels. Carefully remove the hot crock from the crock pot base and place on a towel to cool on the counter.
How To serve the Pineapple Upside Down Cake
- Carefully pick the cake up by each end with the parchment paper and set on one of the platters without removing the parchment paper, taking care not to spill the melted brown sugar.
- Place the second platter on top of the cake top. Pick the platters up by each end and tightly sandwich the cake between both platters. Quickly and carefully flip the platters over.
- Remove the parchment paper to reveal the pineapple topping.
- Serve warm or room temp with whipped cream if desired.
- Makes 8 to 10 servings.
Nutrition
Serving: 1Serving | Calories: 518kcal | Carbohydrates: 93g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 597mg | Potassium: 185mg | Fiber: 2g | Sugar: 66g | Vitamin A: 492IU | Vitamin C: 7mg | Calcium: 186mg | Iron: 2mg