Slow-Cooker Pineapple Upside-Down Dump Cake
A delightful and easy-to-make dessert that combines the nostalgic flavors of pineapple upside-down cake with minimal effort using a slow cooker.
Ingredients
Fruit Layer
- 1 can (20 oz) crushed pineapple, undrained
- 1 cup maraschino cherries
- 1/2 cup brown sugar Increase for a sweeter topping if desired.
Cake Layer
- 1 box (15.25 oz) yellow cake mix Do not stir once added.
- 1/2 cup butter, melted Mix with vanilla extract before drizzling.
- 1 teaspoon vanilla extract
- 1 light spray cooking spray Use to prevent sticking.
Instructions
Preparation
- Spray the inside of the slow cooker insert with cooking spray.
- Pour crushed pineapple with juice into the bottom and spread evenly.
- Add maraschino cherries evenly over the pineapple.
- Sprinkle brown sugar over the fruit layer.
- Evenly sprinkle the dry cake mix on top without stirring.
- In a small bowl, mix melted butter and vanilla, then drizzle over the cake mix.
- Place a clean kitchen towel under the lid to absorb moisture, then cover.
Cooking
- Cook on high for 2 to 2.5 hours or low for 4 to 5 hours.
- Let rest uncovered for 15–20 minutes before serving.
Serving
- Scoop and serve warm with vanilla ice cream or whipped cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave for about 30 seconds. For longer storage, freeze slices wrapped in plastic wrap and aluminum foil for up to three months.