Description
Think of your favorite pineapple upside-down cake—but easier, gooier, and totally hands-off. Slow-Cooker Pineapple Upside-Down Dump Cake is a dreamy dessert where tropical fruit, buttery brown sugar, and soft yellow cake mix come together in one pot.
Ingredients
- Butter (¾ cup, divided): Adds richness and moisture. Half is used for the brown sugar layer, half is drizzled over the top.
- Brown Sugar (â…” cup, packed): Creates that caramelized upside-down topping.
- Maraschino Cherries (6 oz jar, drained): Classic touch that adds color and sweetness.
- Chopped Pecans (½ cup, toasted): Brings crunch and nutty contrast.
- Pineapple (20 oz can, undrained): Crushed or tidbits work great. Adds tangy sweetness and keeps the cake moist.
- Yellow Cake Mix (1 package): The shortcut hero! No need to mix—just sprinkle it dry.
- Vanilla Ice Cream (optional): Makes the warm dessert extra indulgent.
Instructions
- Create the Brown Sugar Layer:
- In a microwave-safe bowl, melt ½ cup butter.
- Stir in brown sugar until well combined.
- Spread mixture evenly on the bottom of a greased 5-quart slow cooker.
- Add the Fruit and Nuts:
- Sprinkle in drained cherries and toasted pecans.
- Spoon undrained pineapple evenly over the top.
- Add Cake Mix and Butter:
- Sprinkle dry yellow cake mix evenly over the pineapple.
- Melt the remaining ¼ cup butter and drizzle it across the top.
- Cook:
- Cover and cook on HIGH for 2 hours, until fruit is bubbly and the top looks set.
- Optional: Rotate the slow cooker insert halfway through to avoid scorching.
- Cool Slightly Before Serving:
- Turn off the slow cooker.
- Let the cake sit uncovered for 30 minutes before serving.
