Crockpot Pineapple Upside Down Cake
Having a great cake recipe is something we should all have in our possession. You always want a good recipe, whether it is to share with friends and family at a party or get together or just to enjoy at home. This Crock-Pot Pineapple Upside Down Cake may be the perfect start for a cake to try.
Servings: 6
Calories: 736kcal
Ingredients
- 1 Duncan Hines Pineapple Supreme cake mix
- 1/3 cup of oil
- 3 large eggs
- 1 cup of half n half
- 1/2 stick of Butter
- 1 can of Pineapple Slices
- Maraschino Cherries
- 1 cup of Brown Sugar - firmly packed
- 1 Cup of Shredded sweetened Coconut
- Whipped cream to top - if desired
Instructions
- Spray the Crock-Pot with the Cooking Spray. Turn the Crock-Pot on high, and melt the 1/2 stick of butter in the Crock-Pot. When the butter is melted, add the pineapple slices, lining the bottom with the slices. Add a Cherry to the center of each pineapple slice. Sprinkle Brown Sugar, and Coconut over the brown sugar. Place the lid on the Crock-Pot.
- In the mixing bowl of a stand mixer, add the Pineapple Supreme cake mix, 1/3 cup of Oil, 3 large eggs, and 1 cup of half n half, and mix on low until blended, then turn the mixer to medium-high, and mix for 2 minutes, scraping down the sides of the bowl after 1 minute, and mixing until all ingredients are well blended.
- Pour cake mix in Crock Pot over Pineapple/Coconut mixture, and allow to cook for 1 1/2 to 2 hours, or until cake is done, and springs back when touched. Allow to cool, cut in squares, serve, and Enjoy!
Notes
NOTE: You can top with Whipped cream if desired. This cake can be served when cool, but is even better if refrigerated and cooled for about 4 hours.
Nutrition
Calories: 736kcal | Carbohydrates: 117g | Protein: 8g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 96mg | Sodium: 703mg | Potassium: 248mg | Fiber: 2g | Sugar: 81g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 278mg | Iron: 3mg