Introduction
Craving a tropical, caramelized dessert that’s effortless and bursting with flavor? Slow-Cooker Pineapple Upside-Down Dump Cake is your ticket to sweet indulgence! This no-fuss recipe transforms classic pineapple upside-down cake into a dump-and-go treat, with juicy pineapple, maraschino cherries, pecans, and a gooey brown sugar topping, all crowned with a fluffy yellow cake. Perfect for potlucks, family dinners, or cozy nights, it’s made in a slow cooker for ultimate convenience. Ready to scoop up some warm, fruity goodness? Let’s get started!
Overview: Why Slow-Cooker Pineapple Upside-Down Dump Cake Is Special
Slow-Cooker Pineapple Upside-Down Dump Cake reimagines the retro pineapple upside-down cake as a low-effort, slow-cooker dessert. The “dump” method—layering ingredients without mixing—makes it incredibly easy, while the slow cooker creates a moist cake with a caramelized, sticky topping. The combination of tangy pineapple, sweet cherries, crunchy pecans, and buttery brown sugar is pure comfort. It’s ideal for busy days, warm weather (no oven needed!), and serving a crowd.
- Time Requirement: About 15 minutes prep, 2 hours cooking on high in a 5-quart slow cooker, plus 30 minutes cooling.
- Difficulty Level: Easy. Perfect for beginners or anyone wanting a hands-off dessert.
- Why It’s Special: This cake is a nostalgic crowd-pleaser with minimal prep, vibrant tropical flavors, and a stunning upside-down presentation. It’s versatile, make-ahead friendly, and perfect for any occasion.
Whether you’re hosting a summer barbecue or craving a sweet treat, Slow-Cooker Pineapple Upside-Down Dump Cake delivers big on flavor with little effort.
Essential Ingredients
Slow-Cooker Pineapple Upside-Down Dump Cake uses pantry staples to create a rich, fruity dessert. Here’s what you need and why each one matters:
- Butter (¾ cup, divided): Adds richness; ½ cup forms the caramelized brown sugar base, while ¼ cup is drizzled over the cake mix for moisture.
- Brown Sugar (⅔ cup, packed): Creates a gooey, caramel-like topping when melted with butter.
- Maraschino Cherries (6 oz jar, drained): Adds pops of color and sweet, slightly tart flavor, a classic for upside-down cakes.
- Chopped Pecans (½ cup, toasted): Provides crunch and nutty depth to contrast the soft cake and fruit.
- Pineapple (20 oz can, undrained): Crushed or tidbits add tangy sweetness and juice to keep the cake moist.
- Yellow Cake Mix (1 package, 15.25 oz): The dry mix forms the fluffy cake layer, simplifying prep.
- Vanilla Ice Cream (optional): A creamy, cold topping that pairs perfectly with the warm cake.
Substitutions and Variations
- Butter: Use salted butter (omit extra salt) or vegan butter for dairy-free.
- Brown Sugar: Swap for coconut sugar or reduce to ½ cup for less sweetness.
- Maraschino Cherries: Replace with fresh pitted cherries, dried cranberries, or omit for a simpler cake.
- Pecans: Substitute with walnuts, almonds, or skip for a nut-free version.
- Pineapple: Use pineapple rings (cut to fit) for a traditional look, or try canned mango or peaches (drained slightly).
- Cake Mix: Swap for white, vanilla, or spice cake mix for different flavors. For gluten-free, use a gluten-free yellow cake mix.
- Add-Ins: Sprinkle ½ teaspoon cinnamon or nutmeg over the cake mix for warmth, or add ¼ cup shredded coconut for tropical flair.
Pro Tip: Toast pecans in a dry skillet over medium heat for 3-5 minutes or at 350°F for 5-7 minutes to enhance their flavor before adding.
Step-by-Step Instructions
Making Slow-Cooker Pineapple Upside-Down Dump Cake is a breeze with a dump-and-cook method. Follow these steps for a perfect dessert:
- Prepare the Slow Cooker:
- Grease a 5-quart slow cooker with cooking spray or butter to prevent sticking.
- Tip: Ensure the slow cooker is clean to avoid off-flavors.
- Create the Brown Sugar Layer:
- In a microwave-safe bowl, melt ½ cup butter (about 30-45 seconds on high).
- Stir in ⅔ cup packed brown sugar until well combined.
- Spread the mixture evenly across the bottom of the greased slow cooker.
- Tip: Use a spatula to ensure an even layer for consistent caramelization.
- Add Fruit and Nuts:
- Sprinkle 6 oz drained maraschino cherries and ½ cup toasted chopped pecans evenly over the brown sugar layer.
- Spoon 20 oz undrained pineapple (crushed or tidbits) over the cherries and pecans, spreading evenly.
- Tip: Include all pineapple juice for a moist cake, but distribute fruit evenly to avoid soggy spots.
- Add Cake Mix and Butter:
- Sprinkle 1 package (15.25 oz) dry yellow cake mix evenly over the pineapple layer, covering it completely.
- Melt the remaining ¼ cup butter and drizzle evenly over the cake mix.
- Tip: Don’t stir the cake mix; let it sit dry for a cakey texture. Drizzle butter carefully to cover most of the surface.
- Cook:
- Cover and cook on HIGH for 2 hours, until the fruit is bubbly and the cake top looks set (slightly golden and firm).
- Optional: Rotate the slow cooker insert 180 degrees halfway through cooking to prevent scorching if your slow cooker has hot spots.
- Tip: Avoid lifting the lid during cooking to maintain heat and ensure even baking.
- Cool Slightly:
- Turn off the slow cooker and remove the lid.
- Let the cake sit uncovered for 30 minutes to cool slightly and set, making it easier to serve.
- Tip: Cooling helps the topping firm up for cleaner scooping.
- Serve:
- Scoop the cake directly from the slow cooker, flipping portions to show the pineapple-cherry topping (makes 8-10 servings).
- Serve warm, optionally with a scoop of vanilla ice cream.
- Tip: Use a large spoon to capture all layers, including the gooey topping.
Cooking Tips
- Grease Well: A well-greased slow cooker prevents the sticky brown sugar layer from adhering.
- Check Doneness: The cake is done when the top is bubbly and no longer jiggly. If it looks too wet, cook for an extra 15-30 minutes.
- Rotate if Needed: Some slow cookers cook unevenly; rotating helps ensure even caramelization and cake texture.
- Avoid Overcooking: Cooking too long can dry the cake or burn the edges. Start checking at 1 hour 45 minutes.
Assembly: Serving Your Slow-Cooker Pineapple Upside-Down Dump Cake
Serving Slow-Cooker Pineapple Upside-Down Dump Cake is all about highlighting its gooey, tropical topping and fluffy cake:
- Scoop and Serve:
- Scoop portions into bowls or plates, flipping each to show the caramelized pineapple, cherries, and pecans on top (about ¾ to 1 cup per serving).
- Tip: Serve warm for the best gooey texture and flavor contrast with ice cream.
- Presentation Tips:
- Garnish with a scoop of vanilla ice cream, a dollop of whipped cream, or an extra cherry for a retro vibe.
- Sprinkle with a pinch of toasted coconut or a dusting of powdered sugar for a tropical flair.
- Serve in clear glass dessert bowls to showcase the colorful topping.
- Serving Ideas:
- Pair with coffee, iced tea, or a piña colada for a tropical dessert experience.
- Serve alongside grilled pineapple slices or coconut shrimp for a luau-themed party.
- For potlucks, keep the slow cooker on the “warm” setting for guests to scoop as needed.
- Portioning:
- Allow 1 scoop per person as a dessert; serve smaller portions for larger crowds.
- Halve the recipe in a 3-quart slow cooker for smaller groups, reducing cooking time to 1.5-2 hours.
Pro Tip: Offer extra vanilla ice cream or whipped cream on the side for guests to customize their portions.
Storage and Make-Ahead Tips
Slow-Cooker Pineapple Upside-Down Dump Cake is best fresh but can be stored or prepped ahead:
- Storage:
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. The cake may soften but remains tasty.
- Freezer: Freeze portions (without ice cream) in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating:
- Microwave: Heat individual portions for 20-30 seconds to warm through.
- Oven: Reheat in a 350°F oven, covered with foil, for 10-15 minutes.
- Tip: Add a splash of pineapple juice or a pat of butter when reheating to restore moisture.
- Make-Ahead:
- Prep the brown sugar-butter mixture and toast pecans up to a day ahead; store separately in the fridge.
- Assemble the fruit and nut layers in the slow cooker insert the night before, cover, and refrigerate. Add cake mix and butter just before cooking.
- Cook the full cake a few hours ahead and keep on the “warm” setting for up to 1 hour before serving.
- Tip: Avoid adding cake mix too early to prevent it from absorbing moisture and becoming gummy.
Pro Tip: Scoop leftovers into individual containers for quick, reheatable desserts.
Recipe Variations
Make Slow-Cooker Pineapple Upside-Down Dump Cake your own with these fun twists:
- Coconut Pineapple Dump Cake: Add ¼ cup shredded coconut to the fruit layer and use coconut-flavored cake mix.
- Spiced Rum Dump Cake: Stir 2 tablespoons rum or rum extract into the pineapple before adding for a boozy kick.
- Mango-Pineapple Dump Cake: Replace half the pineapple with canned mango chunks (drained slightly) for a tropical blend.
- Cherry-Pineapple Dump Cake: Swap pecans for ½ cup dried cherries or cranberries for extra tartness.
- Gluten-Free Dump Cake: Use a gluten-free yellow cake mix and ensure all other ingredients are gluten-free.
Healthier Twist:
- Reduce butter to ½ cup (⅓ cup for base, 2 tablespoons for top) and brown sugar to ½ cup.
- Use a low-sugar cake mix or make a homemade mix with whole wheat flour.
- Swap pecans for unsalted nuts and use fresh pineapple (with ½ cup juice) for less sugar.
Conclusion
Slow-Cooker Pineapple Upside-Down Dump Cake is a tropical, caramelized dessert that’s perfect for any occasion. With its juicy pineapple, sweet cherries, crunchy pecans, and fluffy cake, it’s a nostalgic treat that’s incredibly easy to make in a slow cooker. Customize with spices, nuts, or toppings to make it your own, and serve warm with vanilla ice cream for ultimate indulgence. Grab your slow cooker and let’s make a dessert that’s as effortless as it is delicious! What’s your favorite way to enjoy this upside-down delight?
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Slow-Cooker Pineapple Upside-Down Dump Cake
Description
Craving a tropical, caramelized dessert that’s effortless and bursting with flavor? Slow-Cooker Pineapple Upside-Down Dump Cake is your ticket to sweet indulgence! This no-fuss recipe transforms classic pineapple upside-down cake into a dump-and-go treat, with juicy pineapple, maraschino cherries, pecans, and a gooey brown sugar topping, all crowned with a fluffy yellow cake.
Ingredients
Slow-Cooker Pineapple Upside-Down Dump Cake uses pantry staples to create a rich, fruity dessert. Here’s what you need and why each one matters:
- Butter (¾ cup, divided): Adds richness; ½ cup forms the caramelized brown sugar base, while ¼ cup is drizzled over the cake mix for moisture.
- Brown Sugar (⅔ cup, packed): Creates a gooey, caramel-like topping when melted with butter.
- Maraschino Cherries (6 oz jar, drained): Adds pops of color and sweet, slightly tart flavor, a classic for upside-down cakes.
- Chopped Pecans (½ cup, toasted): Provides crunch and nutty depth to contrast the soft cake and fruit.
- Pineapple (20 oz can, undrained): Crushed or tidbits add tangy sweetness and juice to keep the cake moist.
- Yellow Cake Mix (1 package, 15.25 oz): The dry mix forms the fluffy cake layer, simplifying prep.
- Vanilla Ice Cream (optional): A creamy, cold topping that pairs perfectly with the warm cake.
Substitutions and Variations
- Butter: Use salted butter (omit extra salt) or vegan butter for dairy-free.
- Brown Sugar: Swap for coconut sugar or reduce to ½ cup for less sweetness.
- Maraschino Cherries: Replace with fresh pitted cherries, dried cranberries, or omit for a simpler cake.
- Pecans: Substitute with walnuts, almonds, or skip for a nut-free version.
- Pineapple: Use pineapple rings (cut to fit) for a traditional look, or try canned mango or peaches (drained slightly).
- Cake Mix: Swap for white, vanilla, or spice cake mix for different flavors. For gluten-free, use a gluten-free yellow cake mix.
- Add-Ins: Sprinkle ½ teaspoon cinnamon or nutmeg over the cake mix for warmth, or add ¼ cup shredded coconut for tropical flair.
Pro Tip: Toast pecans in a dry skillet over medium heat for 3-5 minutes or at 350°F for 5-7 minutes to enhance their flavor before adding.
Instructions
Making Slow-Cooker Pineapple Upside-Down Dump Cake is a breeze with a dump-and-cook method. Follow these steps for a perfect dessert:
- Prepare the Slow Cooker:
- Grease a 5-quart slow cooker with cooking spray or butter to prevent sticking.
- Tip: Ensure the slow cooker is clean to avoid off-flavors.
- Create the Brown Sugar Layer:
- In a microwave-safe bowl, melt ½ cup butter (about 30-45 seconds on high).
- Stir in ⅔ cup packed brown sugar until well combined.
- Spread the mixture evenly across the bottom of the greased slow cooker.
- Tip: Use a spatula to ensure an even layer for consistent caramelization.
- Add Fruit and Nuts:
- Sprinkle 6 oz drained maraschino cherries and ½ cup toasted chopped pecans evenly over the brown sugar layer.
- Spoon 20 oz undrained pineapple (crushed or tidbits) over the cherries and pecans, spreading evenly.
- Tip: Include all pineapple juice for a moist cake, but distribute fruit evenly to avoid soggy spots.
- Add Cake Mix and Butter:
- Sprinkle 1 package (15.25 oz) dry yellow cake mix evenly over the pineapple layer, covering it completely.
- Melt the remaining ¼ cup butter and drizzle evenly over the cake mix.
- Tip: Don’t stir the cake mix; let it sit dry for a cakey texture. Drizzle butter carefully to cover most of the surface.
- Cook:
- Cover and cook on HIGH for 2 hours, until the fruit is bubbly and the cake top looks set (slightly golden and firm).
- Optional: Rotate the slow cooker insert 180 degrees halfway through cooking to prevent scorching if your slow cooker has hot spots.
- Tip: Avoid lifting the lid during cooking to maintain heat and ensure even baking.
- Cool Slightly:
- Turn off the slow cooker and remove the lid.
- Let the cake sit uncovered for 30 minutes to cool slightly and set, making it easier to serve.
- Tip: Cooling helps the topping firm up for cleaner scooping.
- Serve:
- Scoop the cake directly from the slow cooker, flipping portions to show the pineapple-cherry topping (makes 8-10 servings).
- Serve warm, optionally with a scoop of vanilla ice cream.
- Tip: Use a large spoon to capture all layers, including the gooey topping.
Cooking Tips
- Grease Well: A well-greased slow cooker prevents the sticky brown sugar layer from adhering.
- Check Doneness: The cake is done when the top is bubbly and no longer jiggly. If it looks too wet, cook for an extra 15-30 minutes.
- Rotate if Needed: Some slow cookers cook unevenly; rotating helps ensure even caramelization and cake texture.
- Avoid Overcooking: Cooking too long can dry the cake or burn the edges. Start checking at 1 hour 45 minutes.
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes! Use 2 cups chopped fresh pineapple and add ½ cup pineapple juice or water to ensure enough moisture.
Q: Is Slow-Cooker Pineapple Upside-Down Dump Cake healthy?
A: It’s indulgent but can be lightened with less sugar, reduced butter, and fresh fruit. It’s naturally fruit-heavy.
Q: Can I make this in the oven?
A: Yes! Layer ingredients in a greased 9×13-inch pan and bake at 350°F for 35-40 minutes, until golden and bubbly.
Q: How do I prevent the cake from being soggy?
A: Use undrained pineapple but ensure even distribution. Don’t add extra liquid, and cook until the top is set.
Q: Can I freeze the cake?
A: Yes, freeze portions for up to 2 months. Thaw in the fridge and reheat to restore texture.
Q: Why is my cake undercooked?
A: Slow cookers vary; ensure it’s on HIGH and check at 2 hours. If wet, cook an extra 15-30 minutes uncovered.
Q: Can I double the recipe?
A: Yes, use a 6-quart or larger slow cooker and double all ingredients. Cooking time may increase to 2.5-3 hours.
Q: Is this recipe gluten-free?
A: Use a gluten-free yellow cake mix and ensure cherries and other ingredients are gluten-free.