Best Slow Cooker Pineapple Upside Down Cake Recipes

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SLOW-COOKER PINEAPPLE UPSIDE DOWN CAKE



Slow-Cooker Pineapple Upside Down Cake image

A favorite dessert in a brand new way. Slow cook this cake and free up your oven for other dishes!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 6

1 cup packed brown sugar
1/4 cup butter, melted
1 can (20 oz) pineapple slices in juice, drained, juice reserved
10 maraschino cherries without stems, drained
1 box Betty Crockerâ„¢ Super Moistâ„¢ yellow cake mix
Vegetable oil and eggs called for on cake mix box

Steps:

  • Spray 6-quart slow cooker with cooking spray. In small bowl, mix brown sugar and melted butter; spread evenly in bottom of slow cooker. Arrange pineapple slices on brown sugar mixture, cutting as needed to fit in one layer. Place cherry in center of each slice and around slices, as needed.
  • Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  • Cook on High heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Cool 15 minutes.
  • Place heatproof serving plate upside down onto ceramic base; carefully turn plate and ceramic base over. Remove ceramic base.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 26 g, TransFat 0 g

SLOW COOKER PINEAPPLE UPSIDE-DOWN CAKE



Slow Cooker Pineapple Upside-Down Cake image

Draping paper towels over the top of the slow cooker helps absorb extra moisture and keeps this sweet, caramelized cake from getting soggy. We line the insert with a double layer of foil to prevent burning around the edges.

Provided by Food Network Kitchen

Categories     dessert

Time 5h10m

Yield 8 servings

Number Of Ingredients 17

10 tablespoons unsalted butter, softened, plus more for greasing insert
1/2 cup firmly packed light brown sugar
2 tablespoons dark rum
1/2 ripe pineapple, peeled, cored and cut into 1/4-inch-thick slices
1 cup all-purpose flour
1/2 cup pecans, toasted and finely chopped
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Fine salt
2/3 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 tablespoons whole milk
1/2 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon chopped maraschino cherries, plus whole for garnish

Steps:

  • Butter the inside of a 4-quart slow cooker insert. Line it completely with a double layer of foil, then butter the foil. Cut up 4 tablespoons of the butter and sprinkle in the bottom of the insert, along with the brown sugar and rum. Arrange the pineapple slices in overlapping circles to completely cover the bottom of the insert; press into the sugar mixture.
  • Combine the flour, pecans, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt in a medium bowl.
  • Combine the remaining 6 tablespoons butter and the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the eggs and vanilla until incorporated.
  • Reduce the speed to low and beat in the flour mixture until just incorporated. Add the milk, increase the speed to medium-high and beat until smooth, about 30 seconds. Evenly spread the batter over the pineapples in the slow cooker.
  • Drape a double layer of paper towels over the top of the slow cooker (without touching the cake) to prevent condensation from dripping from the cover onto the cake. Cover and cook on low until a toothpick inserted in the center comes out clean, 3 to 4 hours. Turn off the slow cooker and let the cake rest for 20 minutes.
  • Lift the cake by the foil and place on a rack to cool (it can be served warm or at room temperature). Carefully invert onto a platter and peel off the foil.
  • Whip the cream until soft peaks form. Fold in the confectioners' sugar and chopped cherries. Serve slices of cake with a dollop of whipped cream and a cherry on top.

SLOW-COOKER PINEAPPLE UPSIDE-DOWN CAKE



Slow-Cooker Pineapple Upside-Down Cake image

Draping paper towels over the top of the slow cooker helps absorb extra moisture and keeps this sweet, caramelized cake from getting soggy. We line the insert with a double layer of foil to prevent burning around the edges.

Provided by Food Network Kitchen

Categories     dessert

Time 5h10m

Yield 8 servings

Number Of Ingredients 17

10 tablespoons unsalted butter, softened, plus more for greasing insert
1/2 cup firmly packed light brown sugar
2 tablespoons dark rum
1/2 ripe pineapple, peeled, cored and cut into 1/4-inch-thick slices
1 cup all-purpose flour
1/2 cup pecans, toasted and finely chopped
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Fine salt
2/3 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 tablespoons whole milk
1/2 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon chopped maraschino cherries, plus whole for garnish

Steps:

  • Butter the inside of a 4-quart slow cooker insert. Line it completely with a double layer of foil, then butter the foil. Cut up 4 tablespoons of the butter and sprinkle in the bottom of the insert, along with the brown sugar and rum. Arrange the pineapple slices in overlapping circles to completely cover the bottom of the insert; press into the sugar mixture.
  • Combine the flour, pecans, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt in a medium bowl.
  • Combine the remaining 6 tablespoons butter and the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the eggs and vanilla until incorporated.
  • Reduce the speed to low and beat in the flour mixture until just incorporated. Add the milk, increase the speed to medium-high and beat until smooth, about 30 seconds. Evenly spread the batter over the pineapples in the slow cooker.
  • Drape a double layer of paper towels over the top of the slow cooker (without touching the cake) to prevent condensation from dripping from the cover onto the cake. Cover and cook on low until a toothpick inserted in the center comes out clean, 3 to 4 hours. Turn off the slow cooker and let the cake rest for 20 minutes.
  • Lift the cake by the foil and place on a rack to cool (it can be served warm or at room temperature). Carefully invert onto a platter and peel off the foil.
  • Whip the cream until soft peaks form. Fold in the confectioners' sugar and chopped cherries. Serve slices of cake with a dollop of whipped cream and a cherry on top.

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