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.