Best 2 Slow Cooker Pineapple Upside Down Cake Recipes

Indulge in the delightful flavors of a classic dessert with a tropical twist - the Slow Cooker Pineapple Upside-Down Cake. This delectable treat combines the sweetness of pineapple, the richness of butter and brown sugar, the moistness of cake batter, and the convenience of a slow cooker.
Our collection of recipes offers variations to suit different tastes and dietary preferences. From the classic recipe with its buttery goodness to a healthier version using coconut sugar and whole wheat flour, and even a gluten-free option, there's a perfect recipe for every occasion.
These recipes are not only easy to follow but also provide detailed instructions and helpful tips to ensure a perfect cake every time. Whether you're a seasoned baker or a beginner looking to impress your friends and family, our Slow Cooker Pineapple Upside-Down Cake recipes will guide you through the process, step by step.
Savor the sweet and tangy pineapple topping, the moist and fluffy cake, and the delectable caramel sauce that forms as the cake bakes. Enjoy a slice of this delightful dessert warm with a scoop of vanilla ice cream or whipped cream. The combination of flavors and textures will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

SLOW COOKER PEACH UPSIDE DOWN CAKE

Slow Cooker Peach Upside Down Cake image

Peaches caramelize with brown sugar in the bottom of your slow cooker for a warm, gooey upside-down cake.

Provided by cupcakeproject

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 3h

Yield 8

Number Of Ingredients 13

Ingredients

3 (15 ounce) cans sliced peaches in heavy syrup, drained well
5 tablespoons butter, melted
⅔ cup packed light brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 ½ sticks butter, softened
1 cup white sugar
2 large eggs
½ teaspoon pure almond extract
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk

Steps:

Spread peach slices between several layers of paper towels and let dry, gently pressing occasionally and replacing any soaked towels, 20 minutes.
Meanwhile, pour melted butter over bottom of a 6-quart oval slow cooker. Stir together brown sugar, cinnamon, and nutmeg in a bowl and sprinkle over butter.
Arrange peaches in a tight layer over brown sugar. (You may need to make a partial second layer to fit them all in.)
Beat softened butter with white sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract.
Whisk together flour, baking powder, and salt in a separate bowl. Working in batches, stir flour mixture into egg mixture alternately with milk, beginning and ending with flour mixture. Mix batter until well combined. Spoon over peaches and spread evenly.
Drape paper towels over top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a wooden skewer inserted into center of cake comes out clean, 2 to 2 1/2 hours.
Remove lid and paper towels. Using oven mitts, remove ceramic liner from slow cooker and let cool 10 minutes. Run a knife around edge of cake and carefully turn out onto a serving platter.

Nutrition Facts : Calories 653.6 calories, Carbohydrate 100.8 g, Cholesterol 114.4 mg, Fat 27.2 g, Fiber 3.1 g, Protein 6.8 g, SaturatedFat 16.6 g, Sodium 486 mg, Sugar 74.1 g

PINEAPPLE UPSIDE-DOWN DUMP CAKE

Pineapple Upside-Down Dump Cake image

This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. -Karin Gatewood, Dallas, Texas

Provided by Taste of Home

Categories Desserts

Time 2h10m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

3/4 cup butter, divided
2/3 cup packed brown sugar
1 jar (6 ounces) maraschino cherries, drained
1/2 cup chopped pecans, toasted
1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
1 package yellow cake mix (regular size)
Vanilla ice cream, optional

Steps:

In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top., Cook, covered, on high until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.), Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.

Nutrition Facts : Calories 455 calories, Fat 22g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 418mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

For the best results, use a crock-pot liner or heavily grease your slow cooker.
Pineapple rings and maraschino cherries can be either added in whole or sliced before being placed in the bottom of the slow cooker.
Chopped pecans or walnuts can be sprinkled over the pineapple and cherries for an extra layer of flavor and texture.
If you want a more gooey, caramel-like sauce, add an extra 1/4 cup of brown sugar.
If you want a thicker sauce, cook the cake on low for 6-8 hours instead of 4-6 hours.
Let the cake cool for at least 10 minutes before inverting it onto a plate. This will help prevent the cake from breaking.
Serve the cake warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This slow cooker pineapple upside-down cake is an easy and delicious dessert that's perfect for any occasion. It's a great way to use up leftover pineapple and maraschino cherries, and it's always a hit with guests. With its moist, flavorful cake and gooey, caramel-like sauce, this cake is sure to be a favorite in your household. So next time you're looking for a simple and delicious dessert, give this slow cooker pineapple upside-down cake a try.