Introduction: Craving a Sweet, Tropical Dessert That’s Effortless?
Want a dessert that’s warm, gooey, and bursting with tropical pineapple flavor without hours of work? Slow-Cooker Pineapple Upside-Down Dump Cake is the perfect recipe! This easy, no-fuss dessert combines juicy pineapple, sweet cherries, and a buttery cake topping, all made in a slow cooker for a hands-off treat. Ideal for potlucks, family gatherings, or a cozy night in, this cake is a crowd-pleaser that’s simple to whip up. Ready to create a delicious, classic dessert with a modern twist? Let’s dive into this delightful recipe!
Overview: Why Slow-Cooker Pineapple Upside-Down Dump Cake is Special
Slow-Cooker Pineapple Upside-Down Dump Cake is a stress-free take on the classic upside-down cake, using a cake mix and a slow cooker for ultimate convenience. The tropical flavors and gooey topping make it irresistible. Here’s why it’s so special:
- Time Requirement: About 10 minutes prep, 2 hours cooking on High, plus 30 minutes standing, for a total of about 2.5 hours (mostly hands-off).
- Difficulty Level: Super easy! Perfect for beginners or anyone wanting a low-effort, high-flavor dessert.
- Why It’s Unique: The slow cooker creates a moist, tender cake with a caramelized pineapple and cherry topping, no oven required. The “dump” method—layering ingredients without mixing—makes it incredibly simple, and the pecans add a toasty crunch, elevating this dessert to a tropical delight.
This recipe is indulgent, versatile, and perfect for dessert lovers or fans of retro sweets. Let’s get cooking!
Essential Ingredients
This recipe serves 8-10 and uses pantry staples for a rich, tropical cake. Here’s what you’ll need for the original (1x) recipe:
- For the Topping:
- 3/4 cup butter, divided (1/2 cup for base, 1/4 cup for drizzle)
- 2/3 cup packed brown sugar
- 1 jar (6 ounces) maraschino cherries, drained
- 1/2 cup chopped pecans, toasted
- For the Cake:
- 1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
- 1 package (regular size, about 15.25 ounces) yellow cake mix
- For Serving:
- Vanilla ice cream (optional)
Why These Ingredients Matter
- Butter and Brown Sugar: Create a gooey, caramelized base for the upside-down topping.
- Maraschino Cherries: Add sweet, vibrant pops of color and classic flavor.
- Pecans: Provide a nutty, toasty crunch to complement the fruit.
- Pineapple: Brings juicy, tropical sweetness and moisture to the cake.
- Yellow Cake Mix: Forms a fluffy, golden cake with minimal effort.
- Vanilla Ice Cream: Offers a creamy, cool contrast to the warm cake (optional).
Substitutions and Variations
- Butter: Swap with margarine or coconut oil for a dairy-free option.
- Brown Sugar: Use light or dark brown sugar, or substitute with coconut sugar for a different flavor.
- Cherries: Replace with fresh pitted cherries, dried cherries, or omit for a simpler topping.
- Pecans: Swap with walnuts, almonds, or skip for nut-free.
- Pineapple: Use fresh pineapple (chopped, with 1/2 cup juice) or canned pineapple chunks.
- Cake Mix: Substitute with white, vanilla, or gluten-free yellow cake mix.
- Gluten-Free: Use a gluten-free cake mix and check cherries for additives.
- Lower Sugar: Reduce brown sugar to 1/2 cup and use a low-sugar cake mix.
- Tropical Twist: Add 1/4 cup shredded coconut with the pecans.
- Spiced Up: Sprinkle 1/2 teaspoon cinnamon or nutmeg over the cake mix before cooking.
Step-by-Step Instructions
Making Slow-Cooker Pineapple Upside-Down Dump Cake is a breeze, with minimal prep and the slow cooker doing all the work. Follow these steps for a perfect dessert every time!
Step 1: Prep Your Ingredients
- Melt 3/4 cup butter (1/2 cup for the base, 1/4 cup for the drizzle) in a microwave-safe bowl.
- 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 (keep juice).
- Grease a 5-quart slow cooker with butter or non-stick spray.
Tip: Toast pecans ahead to save time; watch closely to avoid burning.
Step 2: Create the Topping
- Melt Butter and Sugar: In a microwave-safe bowl, melt 1/2 cup butter (about 30-45 seconds). Stir in 2/3 cup packed brown sugar until smooth.
- Spread in Slow Cooker: Spread the butter-sugar mixture evenly over the bottom of the greased 5-quart slow cooker.
- Add Cherries and Pecans: Sprinkle drained maraschino cherries and toasted pecans evenly over the sugar mixture.
Tip: Arrange cherries in a pattern if you want a prettier presentation when flipped.
Step 3: Layer the Pineapple and Cake Mix
- Add Pineapple: Spoon 1 can (20 ounces) pineapple tidbits or crushed pineapple, with its juice, evenly over the cherries and pecans.
- Sprinkle Cake Mix: Sprinkle 1 package yellow cake mix evenly over the pineapple, covering it completely. Do not stir.
Tip: Spread the cake mix gently with a spoon to avoid disturbing the layers.
Step 4: Drizzle Butter
- Melt Remaining Butter: Melt the remaining 1/4 cup butter (about 15-20 seconds in the microwave).
- Drizzle: Drizzle the melted butter evenly over the cake mix, trying to cover as much as possible.
Tip: Use a spoon to drizzle in a zigzag pattern for even distribution.
Step 5: 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. Do not lift the lid.
Tip: Check at 1.5 hours; some slow cookers may cook faster. The cake should look golden and bubbly.
Step 6: Cool and Serve
- Let Stand: Turn off the slow cooker and remove the lid. Let the cake stand, uncovered, for 30 minutes to cool slightly and set.
- Serve: Scoop or cut the cake into portions, flipping each piece to show the pineapple-cherry topping. Serve warm, with a scoop of vanilla ice cream if desired.
Tip: Use a large spoon to scoop, ensuring each serving gets some topping and cake.
Assembly: Building the Perfect Slow-Cooker Pineapple Upside-Down Dump Cake
Assembling Slow-Cooker Pineapple Upside-Down Dump Cake is all about layering sweet, tropical ingredients for a gooey, caramelized dessert. Here’s how to put it together:
- Create the Topping: Spread a buttery brown sugar base with cherries and pecans.
- Layer Pineapple: Add juicy pineapple for tropical flavor and moisture.
- Add Cake Mix: Sprinkle cake mix for a fluffy topping, no mixing needed.
- Drizzle and Cook: Finish with butter and slow-cook for a caramelized, cakey treat.
Presentation Tips:
- Serve in bowls or on plates to showcase the gooey pineapple-cherry topping.
- Garnish with extra cherries, a sprinkle of toasted pecans, or a mint leaf for flair.
- Pair with coffee, tea, or a scoop of ice cream for a complete dessert experience.
- Use white or colorful dishes to highlight the cake’s golden cake and vibrant fruit.
Storage and Make-Ahead Tips
Slow-Cooker Pineapple Upside-Down Dump Cake is best fresh but can be stored for later. 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 with foil, or microwave for 1-2 minutes per serving. Add fresh ice cream after reheating.
- Make-Ahead Tips:
- Ingredients: Toast pecans and drain cherries up to 2 days ahead; store in airtight containers.
- Partial Prep: Assemble the butter-sugar base and cherries in the slow-cooker insert (refrigerate up to 1 day), then add pineapple, cake mix, and butter just before cooking.
- Freezing: Freeze baked cake (without ice cream) for up to 2 months. Thaw in the fridge and reheat in the oven to restore texture.
Tip: Add ice cream just before serving to keep it creamy.
Recipe Variations
Slow-Cooker Pineapple Upside-Down Dump Cake is versatile and easy to customize. Here are some fun twists to try:
- Different Fruit: Swap pineapple with canned peaches or mangoes (undrained) for a new flavor.
- Nut-Free: Omit pecans or replace with shredded coconut for texture.
- Chocolate Twist: Use a chocolate cake mix and add 1/4 cup chocolate chips with the pecans.
- Gluten-Free: Use a gluten-free yellow cake mix and check cherries for additives.
- Lower Sugar: Reduce brown sugar to 1/2 cup and use a sugar-free cake mix.
- Spiced Up: Add 1/2 teaspoon cinnamon or ginger to the cake mix for warmth.
- Oven-Baked: Layer ingredients in a greased 9×13-inch baking dish and bake at 350°F for 35-40 minutes, until golden and bubbly.
Tip: Keep the pineapple and cherries for the classic upside-down cake vibe.
Conclusion: Savor Your Slow-Cooker Pineapple Upside-Down Dump Cake!
You’ve just made Slow-Cooker Pineapple Upside-Down Dump Cake—a warm, tropical, and indulgent dessert that’s perfect for any occasion! This slow-cooker recipe is easy, flavorful, and so versatile you can make it your own. Whether you serve it with ice cream or try a new variation, it’s sure to delight. Scoop out a portion, enjoy the gooey pineapple topping, and savor the retro sweetness. What’s your favorite way to enjoy this cake? Share your ideas in the comments, and happy cooking!
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Slow-Cooker Pineapple Upside-Down Dump Cake
Description
Want a dessert that’s warm, gooey, and bursting with tropical pineapple flavor without hours of work? Slow-Cooker Pineapple Upside-Down Dump Cake is the perfect recipe! This easy, no-fuss dessert combines juicy pineapple, sweet cherries, and a buttery cake topping, all made in a slow cooker for a hands-off treat.
Ingredients
- For the Topping:
- 3/4 cup butter, divided (1/2 cup for base, 1/4 cup for drizzle)
- 2/3 cup packed brown sugar
- 1 jar (6 ounces) maraschino cherries, drained
- 1/2 cup chopped pecans, toasted
- For the Cake:
- 1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
- 1 package (regular size, about 15.25 ounces) yellow cake mix
- For Serving:
- Vanilla ice cream (optional)
Why These Ingredients Matter
- Butter and Brown Sugar: Create a gooey, caramelized base for the upside-down topping.
- Maraschino Cherries: Add sweet, vibrant pops of color and classic flavor.
- Pecans: Provide a nutty, toasty crunch to complement the fruit.
- Pineapple: Brings juicy, tropical sweetness and moisture to the cake.
- Yellow Cake Mix: Forms a fluffy, golden cake with minimal effort.
- Vanilla Ice Cream: Offers a creamy, cool contrast to the warm cake (optional).
Substitutions and Variations
- Butter: Swap with margarine or coconut oil for a dairy-free option.
- Brown Sugar: Use light or dark brown sugar, or substitute with coconut sugar for a different flavor.
- Cherries: Replace with fresh pitted cherries, dried cherries, or omit for a simpler topping.
- Pecans: Swap with walnuts, almonds, or skip for nut-free.
- Pineapple: Use fresh pineapple (chopped, with 1/2 cup juice) or canned pineapple chunks.
- Cake Mix: Substitute with white, vanilla, or gluten-free yellow cake mix.
- Gluten-Free: Use a gluten-free cake mix and check cherries for additives.
- Lower Sugar: Reduce brown sugar to 1/2 cup and use a low-sugar cake mix.
- Tropical Twist: Add 1/4 cup shredded coconut with the pecans.
- Spiced Up: Sprinkle 1/2 teaspoon cinnamon or nutmeg over the cake mix before cooking.
Instructions
Step 1: Prep Your Ingredients
- Melt 3/4 cup butter (1/2 cup for the base, 1/4 cup for the drizzle) in a microwave-safe bowl.
- 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 (keep juice).
- Grease a 5-quart slow cooker with butter or non-stick spray.
Tip: Toast pecans ahead to save time; watch closely to avoid burning.
Step 2: Create the Topping
- Melt Butter and Sugar: In a microwave-safe bowl, melt 1/2 cup butter (about 30-45 seconds). Stir in 2/3 cup packed brown sugar until smooth.
- Spread in Slow Cooker: Spread the butter-sugar mixture evenly over the bottom of the greased 5-quart slow cooker.
- Add Cherries and Pecans: Sprinkle drained maraschino cherries and toasted pecans evenly over the sugar mixture.
Tip: Arrange cherries in a pattern if you want a prettier presentation when flipped.
Step 3: Layer the Pineapple and Cake Mix
- Add Pineapple: Spoon 1 can (20 ounces) pineapple tidbits or crushed pineapple, with its juice, evenly over the cherries and pecans.
- Sprinkle Cake Mix: Sprinkle 1 package yellow cake mix evenly over the pineapple, covering it completely. Do not stir.
Tip: Spread the cake mix gently with a spoon to avoid disturbing the layers.
Step 4: Drizzle Butter
- Melt Remaining Butter: Melt the remaining 1/4 cup butter (about 15-20 seconds in the microwave).
- Drizzle: Drizzle the melted butter evenly over the cake mix, trying to cover as much as possible.
Tip: Use a spoon to drizzle in a zigzag pattern for even distribution.
Step 5: 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. Do not lift the lid.
Tip: Check at 1.5 hours; some slow cookers may cook faster. The cake should look golden and bubbly.
Step 6: Cool and Serve
- Let Stand: Turn off the slow cooker and remove the lid. Let the cake stand, uncovered, for 30 minutes to cool slightly and set.
- Serve: Scoop or cut the cake into portions, flipping each piece to show the pineapple-cherry topping. Serve warm, with a scoop of vanilla ice cream if desired.
Tip: Use a large spoon to scoop, ensuring each serving gets some topping and cake.
FAQs
Q: Is Slow-Cooker Pineapple Upside-Down Dump Cake healthy?
A: Pineapple provides vitamins, but the butter, sugar, and cake mix are high in fat and calories. Use a low-sugar cake mix, reduce brown sugar, or serve with fruit instead of ice cream for a lighter option.
Q: Can I use fresh pineapple?
A: Yes! Chop 2 cups fresh pineapple and include 1/2 cup pineapple juice or water to mimic the canned version’s moisture.
Q: Can I cook this on Low?
A: High is best for a set cake texture, but you can try Low for 3.5-4 hours, checking for bubbly fruit and a set top. Low may result in a softer cake.
Q: Why is my cake soggy?
A: Too much liquid or undercooking can cause sogginess. Ensure you use undrained pineapple (not extra juice) and cook until bubbly. Let it stand for 30 minutes to set.
Q: Can I make this without a slow cooker?
A: Yes! Layer ingredients in a greased 9×13-inch baking dish and bake at 350°F for 35-40 minutes, until golden and bubbly. Flip when serving.
Q: Can I freeze Slow-Cooker Pineapple Upside-Down Dump Cake?
A: Yes! Freeze the baked cake (without ice cream) for up to 2 months. Thaw in the fridge, reheat, and serve with fresh ice cream.