Crock Pot Pineapple Upside Down Cake

This Crock Pot Pineapple Upside Down Cake recipe is for all you readers out there who love to make delicious crock pot dessert recipes but don’t have time to be fussy about it. This Crock Pot Pineapple Upside Down Cake is one of those easy dump and go recipes that look beautiful when plated.

Unlike some other slow cooker cake recipes that although they taste delicious they don’t look so pretty when served. I’ve shared a few of those crock pot dump cake recipes.

Like my Crock Pot Triple Chocolate Cherry Cake recipe. It tastes so good but I cringe every time I look at the pictures.

There are a couple of easy tips I have when it comes to making Pineapple Upside Down Cake in a crock pot.

Line the crock pot with parchment paper. The parchment paper will make it very easy to remove the cooked cake from the crock pot.

Place a double layer of paper towels over the top of the crock pot then place the lid on for cooking. The paper towels will absorb the condensation that will form on the inside of the crock pot lid. Without the paper towels the condensation will drip down on to the top of the cake and make it very wet.

After cooking for two hours check to see if the Pineapple Upside Down Cake is done in the center. After about two hours of cooking on high in a crock pot the chances of over cooking the cake on the edges go up.

Once the Crock Pot Pineapple Upside Down Cake is finished cooking lift the crock from the slow cooker base and set it on a towel to cool. This will keep the cake from over cooking. Once the cake is cool enough to safely handle lift if from the crock by the parchment paper and place it on a platter or plate that is slightly wider than the cake.

Place another platter or plate on top of the cake and holding it tightly by the edges flip the cake over and peel off the parchment paper.

Some of the liquid might get splashed on the edges of the platter. Just wipe the mess off with a damp paper towel. You’ll have this beautifully platted Crock Pot Pineapple Upside Down Cake to serve to your guests.

The cake is delicious and tastes more like a homemade pineapple upside down cake than a boxed yellow cake mix does.

How to Make Crock Pot Pineapple Upside Down Cake recipe

Ingredients

1/2 cup butter, divided
1 cup dark brown sugar
20 oz can pineapple chunks, juice drained and 3/4 cup reserved
22 maraschino cherries
box of yellow cake mix (I used Duncan Hines Classic Butter Golden made with butter not oil)
3 large eggs, slightly beaten
2 oval or round serving platters (depending on the shape of your crock pot)

Directions

Line a 6 quart crock pot with parchment paper, leaving a couple of inches of overhang (this will made removing the cake from the crock pot very easy).
Melt the 1/2 cup of the butter and mix 1/4 with the brown sugar. Set the remaining 1/4 cup of butter aside to use in the cake mix.
Pour the butter and brown sugar mixture into the bottom of the lined slow cooker.
Pour the pineapple chunks into the crock pot and spread in a even single layer over the bottom.
Randomly drop the cherries into the crock pot.
In a large bowl mix the dry cake mix with the pineapple juice, melted butter and eggs. Mix well for about 2 minutes.
Pour the cake mix into the crock pot.
Turn the crock pot on high. Place a double layer of paper towels over the top and place the lid on the crock pot.
Pull the ends of the paper towels taunt so they do not touch the cake batter. If your crock pot has latches to secure the lid engage them half way without locking them in place.
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 paper towels. Carefully remove the crock from the slow cooker base and place on a towel to cool slightly.
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.