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A slice of Crock Pot Pineapple Upside Down Cake on a red dessert plate

Crock Pot Pineapple Upside Down Cake

Arlene Mobley - Flour On My Face
Crock Pot Pineapple Upside Down Cake is made with a boxed yellow cake mix, pineapple chunks, brown sugar, and butter. This semi-homemade pineapple upside-down cake tastes like homemade and you didn't even have to turn the oven on to bake this cake.
5 from 1 vote
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Course Dessert
Cuisine American
Servings 12 Servings
Calories 296 kcal


  • ½ cup butter divided
  • 1 cup dark brown sugar
  • 20 oz can pineapple chunks juice drained and ¾ cup reserved
  • 22 small maraschino cherries
  • 1 box yellow cake mix I used Duncan Hines Classic Butter Golden made with butter not oil
  • 3 large eggs slightly beaten
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  • 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 ½ cup of the butter and mix ¼ with the brown sugar. Set the remaining ¼ 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.
  • Cook for 2 to 2 ½ 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.

How to 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.


  • 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.


Serving: 1Serving | Calories: 296kcal | Carbohydrates: 65g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 348mg | Potassium: 136mg | Fiber: 1g | Sugar: 47g | Vitamin A: 112IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 1mg
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