Introduction: Craving a Sweet, Easy Dessert?
Want a hassle-free, tropical dessert that’s perfect for family gatherings, potlucks, or a cozy night in? Slow-Cooker Pineapple Upside-Down Dump Cake is the ultimate recipe! This effortless treat combines juicy pineapple, sweet brown sugar, maraschino cherries, and crunchy pecans, topped with a buttery yellow cake mix. Cooked in a slow cooker and served warm with optional vanilla ice cream, it’s a crowd-pleasing twist on the classic upside-down cake. Ready to create a delicious, no-fuss dessert? Let’s dive into this tasty recipe!
Overview: Why This Dessert Is Special
Slow-Cooker Pineapple Upside-Down Dump Cake is a decadent, flavorful dessert that simplifies a traditional favorite with a “dump and go” method. The slow-cooker approach makes it stand out. Here’s why it’s so special:
- Time Requirement: About 10 minutes prep, 2 hours cooking on High, 30 minutes resting, for a total of about 2 hours 40 minutes.
- Difficulty Level: Easy! Simple layering and melting make it ideal for beginners or busy cooks.
- Why It’s Unique: The slow cooker creates a moist, gooey cake with a caramelized pineapple topping, no oven required. The “dump” method—just layering ingredients without mixing—saves time, while cherries and pecans add classic flair. This recipe serves 8-10, perfect for sharing, and the optional ice cream elevates it to a warm, creamy delight.
This recipe is sweet, versatile, and perfect for dessert lovers or fans of tropical, retro-inspired treats. Let’s get cooking!
Essential Ingredients
This recipe serves 8-10 and uses pantry staples for a rich dessert. Here’s what you’ll need for the original (1x) recipe:
- For the Base:
- 3/4 cup butter, divided (1/2 cup for base, 1/4 cup for topping)
- 2/3 cup packed brown sugar
- 1 jar (6 ounces) maraschino cherries, drained
- 1/2 cup chopped pecans, toasted
- 1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
- For the Cake:
- 1 package (15.25 ounces) yellow cake mix (regular size)
- For Serving:
- Vanilla ice cream, optional
Why These Ingredients Matter
- Butter: Adds richness and helps caramelize the brown sugar.
- Brown Sugar: Creates a sticky, caramel-like base.
- Maraschino Cherries: Provide sweet, vibrant pops of color.
- Pecans: Add crunchy, nutty texture.
- Pineapple: Brings juicy, tropical sweetness and moisture.
- Yellow Cake Mix: Forms a soft, fluffy cake layer with minimal effort.
- Ice Cream: Optional creamy topping for a warm-cold contrast.
Substitutions and Variations
- Butter: Swap with margarine or coconut oil for a dairy-free option.
- Brown Sugar: Use dark brown sugar for deeper flavor or coconut sugar for a lighter option.
- Cherries: Replace with fresh pitted cherries or omit.
- Pecans: Swap with walnuts, almonds, or omit for nut-free.
- Pineapple: Use fresh pineapple chunks (20 ounces) with 1/4 cup juice.
- Cake Mix: Swap with white, spice, or gluten-free yellow cake mix.
- Gluten-Free: Use gluten-free cake mix and ensure cherries and pineapple are gluten-free.
- Tropical Twist: Add 1/4 cup shredded coconut with the pecans.
- Spiced Version: Sprinkle 1/2 teaspoon cinnamon or nutmeg over the cake mix.
Step-by-Step Instructions
Making Slow-Cooker Pineapple Upside-Down Dump Cake is incredibly easy, with a “dump and cook” method. Follow these steps for a perfect dessert!
Step 1: Prep Your Ingredients
- Measure 3/4 cup butter (divide into 1/2 cup and 1/4 cup).
- Measure 2/3 cup packed brown sugar.
- Drain 1 jar (6 ounces) maraschino cherries.
- Toast 1/2 cup chopped pecans (bake at 350°F for 5-7 minutes until fragrant).
- Open 1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple (do not drain).
- Measure 1 package (15.25 ounces) yellow cake mix.
- Grease a 5-quart slow cooker with cooking spray or butter.
Tip: Toast pecans in advance to save time; ensure the slow cooker is well-greased to prevent sticking.
Step 2: Prepare the Base
- Melt Butter: In a microwave-safe bowl, melt 1/2 cup butter (about 30-45 seconds).
- Mix with Sugar: Stir 2/3 cup packed brown sugar into the melted butter until combined.
- Spread in Slow Cooker: Spread the butter-sugar mixture evenly over the bottom of the greased 5-quart slow cooker.
Tip: Use a spatula to spread the mixture smoothly; ensure it covers the entire bottom for an even caramelized layer.
Step 3: Layer Ingredients
- Add Cherries and Pecans: Sprinkle drained maraschino cherries and 1/2 cup toasted pecans evenly over the butter-sugar layer.
- Add Pineapple: Spoon 1 can (20 ounces) pineapple tidbits or crushed pineapple, with its juice, evenly over the cherries and pecans.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the pineapple, covering it completely.
- Drizzle Butter: Melt the remaining 1/4 cup butter (about 20-30 seconds in the microwave) and drizzle evenly over the cake mix.
Tip: Distribute ingredients evenly for consistent texture; don’t stir layers to maintain the upside-down effect.
Step 4: Slow Cook
- Cook on High: Cover and cook on High for 2 hours, until the fruit mixture is bubbly and the cake is set.
- Rotate Insert: After 1 hour, carefully rotate the slow-cooker insert a half turn (using oven mitts) to prevent scorching, keeping the lid on.
Tip: Check at 1.5 hours; the top should look golden and the fruit should bubble around the edges. Avoid lifting the lid except to rotate.
Step 5: Rest and Serve
- Cool Slightly: Turn off the slow cooker and remove the lid. Let the cake stand, uncovered, for 30 minutes to set and cool slightly.
- Serve: Scoop or cut portions, flipping to show the pineapple topping. Serve warm, with a scoop of vanilla ice cream if desired.
Tip: Use a large spoon to scoop; serve in bowls to capture the gooey topping and ice cream.
Assembly: Building the Perfect Pineapple Upside-Down Dump Cake
Assembling this dump cake is all about layering simple ingredients for a caramelized, tropical dessert. Here’s how to put it together:
- Spread Base: Layer butter and brown sugar for a sticky caramel base.
- Add Toppings: Sprinkle cherries and pecans for color and crunch.
- Add Pineapple: Spoon pineapple with juice for moisture.
- Top with Cake Mix: Spread dry cake mix for the cake layer.
- Drizzle Butter: Add melted butter to bind the cake.
- Cook and Serve: Slow cook, rest, and serve with ice cream for a warm treat.
Presentation Tips:
- Serve in clear bowls to showcase the golden pineapple and cherry topping.
- Garnish with extra cherries or a sprinkle of pecans for a retro look.
- Pair with coffee, tea, or a tropical drink like pineapple juice.
- Use a white or pastel dish to highlight the vibrant fruit and golden cake.
Serving Suggestions
Slow-Cooker Pineapple Upside-Down Dump Cake is versatile and perfect for a variety of occasions. Here are some ideas to enjoy it:
- Family Dessert: Serve with ice cream or whipped cream for a cozy treat.
- Potluck Star: Bring to gatherings in the slow cooker for easy serving.
- Holiday Sweet: Offer for summer barbecues, Easter, or Christmas with a tropical twist.
- Brunch Dessert: Pair with fruit salad or yogurt for a decadent brunch dish.
- With Extras: Add a drizzle of caramel sauce or a scoop of coconut sorbet.
Storage and Make-Ahead Tips
This dump cake is best warm but can be stored or prepped ahead. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a 325°F oven for 10-15 minutes, covered, or microwave for 1-2 minutes. Serve with fresh ice cream.
- Make-Ahead Tips:
- Prep: Toast pecans and drain cherries up to 1 day ahead; store separately.
- Freezing: Freeze baked cake (without ice cream) for up to 1 month. Thaw in the fridge, reheat, and serve warm.
Tip: Store without ice cream to maintain texture; reheat gently to revive the gooey topping.
Recipe Variations
Pineapple Upside-Down Dump Cake is versatile and easy to customize. Here are some fun twists to try:
- Peach Upside-Down: Swap pineapple for 20 ounces canned peaches (undrained).
- Gluten-Free: Use gluten-free yellow cake mix and ensure cherries and pineapple are gluten-free.
- Dairy-Free: Replace butter with coconut oil or vegan margarine.
- Cherry-Pineapple Mix: Use half pineapple and half cherry pie filling (10 ounces each).
- Nut-Free: Omit pecans or replace with 1/4 cup shredded coconut.
- Spiced Cake: Add 1/2 teaspoon cinnamon to the cake mix.
- Oven Option: Bake in a greased 9×13-inch dish at 350°F for 35-40 minutes, until golden and bubbly.
Tip: Keep the pineapple-cherry-cake mix base for the classic upside-down vibe.
Conclusion: Savor Your Pineapple Upside-Down Dump Cake!
You’ve just made Slow-Cooker Pineapple Upside-Down Dump Cake—a sweet, tropical, and effortless dessert that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to for gatherings, holidays, or cozy nights. Whether you serve it with ice cream or enjoy it solo, this cake is sure to impress. Grab a spoon, dig into the caramelized pineapple, and enjoy the retro goodness. What’s your favorite dessert topping? Share your ideas in the comments, and happy cooking!
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Slow-Cooker Pineapple Upside-Down Dump Cake
Description
Want a hassle-free, tropical dessert that’s perfect for family gatherings, potlucks, or a cozy night in? Slow-Cooker Pineapple Upside-Down Dump Cake is the ultimate recipe! This effortless treat combines juicy pineapple, sweet brown sugar, maraschino cherries, and crunchy pecans, topped with a buttery yellow cake mix.
Ingredients
- For the Base:
- 3/4 cup butter, divided (1/2 cup for base, 1/4 cup for topping)
- 2/3 cup packed brown sugar
- 1 jar (6 ounces) maraschino cherries, drained
- 1/2 cup chopped pecans, toasted
- 1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
- For the Cake:
- 1 package (15.25 ounces) yellow cake mix (regular size)
- For Serving:
- Vanilla ice cream, optional
Why These Ingredients Matter
- Butter: Adds richness and helps caramelize the brown sugar.
- Brown Sugar: Creates a sticky, caramel-like base.
- Maraschino Cherries: Provide sweet, vibrant pops of color.
- Pecans: Add crunchy, nutty texture.
- Pineapple: Brings juicy, tropical sweetness and moisture.
- Yellow Cake Mix: Forms a soft, fluffy cake layer with minimal effort.
- Ice Cream: Optional creamy topping for a warm-cold contrast.
Substitutions and Variations
- Butter: Swap with margarine or coconut oil for a dairy-free option.
- Brown Sugar: Use dark brown sugar for deeper flavor or coconut sugar for a lighter option.
- Cherries: Replace with fresh pitted cherries or omit.
- Pecans: Swap with walnuts, almonds, or omit for nut-free.
- Pineapple: Use fresh pineapple chunks (20 ounces) with 1/4 cup juice.
- Cake Mix: Swap with white, spice, or gluten-free yellow cake mix.
- Gluten-Free: Use gluten-free cake mix and ensure cherries and pineapple are gluten-free.
- Tropical Twist: Add 1/4 cup shredded coconut with the pecans.
- Spiced Version: Sprinkle 1/2 teaspoon cinnamon or nutmeg over the cake mix.
Instructions
Step 1: Prep Your Ingredients
- Measure 3/4 cup butter (divide into 1/2 cup and 1/4 cup).
- Measure 2/3 cup packed brown sugar.
- Drain 1 jar (6 ounces) maraschino cherries.
- Toast 1/2 cup chopped pecans (bake at 350°F for 5-7 minutes until fragrant).
- Open 1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple (do not drain).
- Measure 1 package (15.25 ounces) yellow cake mix.
- Grease a 5-quart slow cooker with cooking spray or butter.
Tip: Toast pecans in advance to save time; ensure the slow cooker is well-greased to prevent sticking.
Step 2: Prepare the Base
- Melt Butter: In a microwave-safe bowl, melt 1/2 cup butter (about 30-45 seconds).
- Mix with Sugar: Stir 2/3 cup packed brown sugar into the melted butter until combined.
- Spread in Slow Cooker: Spread the butter-sugar mixture evenly over the bottom of the greased 5-quart slow cooker.
Tip: Use a spatula to spread the mixture smoothly; ensure it covers the entire bottom for an even caramelized layer.
Step 3: Layer Ingredients
- Add Cherries and Pecans: Sprinkle drained maraschino cherries and 1/2 cup toasted pecans evenly over the butter-sugar layer.
- Add Pineapple: Spoon 1 can (20 ounces) pineapple tidbits or crushed pineapple, with its juice, evenly over the cherries and pecans.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the pineapple, covering it completely.
- Drizzle Butter: Melt the remaining 1/4 cup butter (about 20-30 seconds in the microwave) and drizzle evenly over the cake mix.
Tip: Distribute ingredients evenly for consistent texture; don’t stir layers to maintain the upside-down effect.
Step 4: Slow Cook
- Cook on High: Cover and cook on High for 2 hours, until the fruit mixture is bubbly and the cake is set.
- Rotate Insert: After 1 hour, carefully rotate the slow-cooker insert a half turn (using oven mitts) to prevent scorching, keeping the lid on.
Tip: Check at 1.5 hours; the top should look golden and the fruit should bubble around the edges. Avoid lifting the lid except to rotate.
Step 5: Rest and Serve
- Cool Slightly: Turn off the slow cooker and remove the lid. Let the cake stand, uncovered, for 30 minutes to set and cool slightly.
- Serve: Scoop or cut portions, flipping to show the pineapple topping. Serve warm, with a scoop of vanilla ice cream if desired.
Tip: Use a large spoon to scoop; serve in bowls to capture the gooey topping and ice cream.
FAQs
Q: Is this dump cake healthy?
A: Pineapple adds vitamins, but butter, sugar, and cake mix are high in calories. Reduce brown sugar to 1/2 cup, use light butter, or serve smaller portions with fruit for a lighter option.
Q: Can I use fresh pineapple?
A: Yes, use 20 ounces fresh pineapple chunks with 1/4 cup pineapple juice or water to mimic the canned texture.
Q: Why is my cake soggy?
A: Too much liquid or undercooking can cause this. Ensure pineapple is evenly spread and cook until bubbly.
Q: Can I cook this on Low?
A: High is recommended for the right texture, but try Low for 4-5 hours, checking for doneness.
Q: Can I skip the cherries?
A: Yes, omit or replace with extra pineapple or dried cranberries for color.
Q: Can I freeze this dump cake?
A: Yes! Freeze baked cake (without ice cream) for up to 1 month. Thaw, reheat, and serve warm.