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
Scale
- 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.