Crockpot Pecan Pineapple Upside Down Cake - This has had fabulous reviews. Easy to make and yep...in the slow cooker!

This delicious recipe has been generously shared by one of your very first Lovefoodie supporters, Bonnie Price.
Bonnie is always experimenting and making new recipes, and this time she is showing us her crock pot Pecan Pineapple Upside Down Cake.
Bonnie says it took a few goes before she got the recipe how she wanted, and now it's perfect! So without further ado, let's introduce Bonnie! I love making new recipes in my crock pot and this is one of my cakes which I have tweaked and improved on over the years. Now it's perfect! Note, if you don't have crock pot liners, you can use foil. I have made it using both and they work well!
Recipe by Bonnie Price

Prep Time: 20minutes

Cook Time: 2 - 2 1/2 Hours

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Yield: 4 - 6 Persons

What you need: 5 qt crockpot

Ingredients

1 box of pineapple cake mix (prepare according to box BUT substitute MILK for water) Duncan Hines is excellent
1 Tablespoon Rum or Orange extract (let your taste dictate)
1 Can pineapple rings or 1 fresh pineapple cut into 8 rings
1 Can maraschino cherries
1 Cup / 200 g brown sugar
Small bag of pecans or walnuts
1/4 Cup / 60 ml pineapple juice
3 Tablespoons Butter

Instructions

1. Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Leave top edges exposed and folded over to use as “handles”. Turn on high. Sprinkle brown sugar over the foil on the bottom of the slow cooker. Add a couple of dots of butter to this layer. (OR – line with a crock pot liner and follow the same directions)

Crockpot Pecan Pineapple Upside Down Cake - This has had fabulous reviews. Easy to make and yep...in the slow cooker!
Crockpot Pecan Pineapple Upside Down Cake - This has had fabulous reviews. Easy to make and yep...in the slow cooker!

2. Cover the bottom with the pineapple slices in a slightly overlapping ring pattern, placing one in the center and pressing the pineapple into the sugar. If desired, place one cherry in the center of each pineapple ring. Pour pineapple juice over the rings, add pecans, add a few dots of butter

3. Prepare the cake mix, per directions, but substitute milk for water and add the 1 tbls of rum or orange extract

4. Pour the batter over the pineapples and smooth with a spatula to even it out.

Crockpot Pecan Pineapple Upside Down Cake - This has had fabulous reviews. Easy to make and yep...in the slow cooker!
Crockpot Pecan Pineapple Upside Down Cake - This has had fabulous reviews. Easy to make and yep...in the slow cooker!

5. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (The paper towel helps to collect additional condensation from dripping off the lid back onto the cake.)

Cover the cake tightly with the lid and continue to cook on high until the cake begins to brown slightly on the sides and springs back when touched in the middle. Check at 2 hours. (cook time will vary with foil and liner) When cake is done turn off the slow cooker and let the cake set, about 20 minutes more.

Crockpot Pecan Pineapple Upside Down Cake - This has had fabulous reviews. Easy to make and yep...in the slow cooker!
Crockpot Pecan Pineapple Upside Down Cake - This has had fabulous reviews. Easy to make and yep...in the slow cooker!

Using the foil or liner, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil or liner, and carefully invert cake onto a platter so you can see the caramelized pineapples.

Serving Suggestions :
Slice or spoon cake into bowls and serve with ice cream, if desired.

Crockpot Pecan Pineapple Upside Down Cake - This has had fabulous reviews. Easy to make and yep...in the slow cooker!

Crock Pot Pecan Pineapple Upside Down Cake
Prep Time
20 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 50 mins
 
Servings: 4 - 6
Ingredients
  • 1 box of pineapple cake mix Duncan Hines is excellent prepare according to box BUT substitute MILK for water
  • 1 Tablespoon Rum or Orange extract let your taste dictate
  • 1 Can pineapple rings or 1 fresh pineapple cut into 8 rings
  • 1 Can maraschino cherries
  • 1 Cup / 200 g brown sugar
  • Small bag of pecans or walnuts
  • 1/4 Cup / 60 ml pineapple juice
  • 3 Tablespoons Butter
Instructions
  1. Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Leave top edges exposed and folded over to use as “handles”. Turn on high. Sprinkle brown sugar over the foil on the bottom of the slow cooker. Add a couple of dots of butter to this layer. (OR – line with a crock pot liner and follow the same directions)
  2. Cover the bottom with the pineapple slices in a slightly overlapping ring pattern, placing one in the center and pressing the pineapple into the sugar. If desired, place one cherry in the center of each pineapple ring. Pour pineapple juice over the rings, add pecans, add a few dots of butter
  3. Prepare the cake mix, per directions, but substitute milk for water and add the 1 tbls of rum or orange extract
  4. Pour the batter over the pineapples and smooth with a spatula to even it out.
  5. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. !(The paper towel helps to collect additional condensation from dripping off the lid back onto the cake.)
  6. Cover the cake tightly with the lid and continue to cook on high until the cake begins to brown slightly on the sides and springs back when touched in the middle. Check at 2 hours. (cook time will vary with foil and liner) When cake is done turn off the slow cooker and let the cake set, about 20 minutes more.
  7. Using the foil or liner, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil or liner, and carefully invert cake onto a platter so you can see the caramelized pineapples.
Serving Suggestions :
  1. Slice or spoon cake into bowls and serve with ice cream, if desired.
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