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.