This Crock-Pot Pineapple Upside Down Cake is easy to make and a great way to bake something delicious on a hot summer day without having to turn on the oven. Because it is slow cooked in the crock-pot, the cake comes out super moist. YUM!
The first step in making pineapple upside down cake is to make the “top” in the bottom. 🙂 This is a combination of brown sugar, butter, and pineapple (usually rings that come in a can). You can vary this topping in a bunch of different ways. I like to add toasted pecans. Maraschino cherries in the center of the pineapple rings is very traditional. Coconut is a nice addition or any kind of chopped nuts. Don’t be limited by pineapple rings – chunk, tidbits, or fresh work great too or just about any kind of canned fruit. Fruit cocktail mix, pears, or peaches are also great choices.
If you are adding toasted pecans, start toasting those first.
Place 1/2 cup of pecan halves in a dry fry pan over medium heat. Toss them frequently and when you smell that nice roasted nut smell, they’re usually done. They’ll darken up a bit too.
While the nuts are toasting, melt 1/2 stick of butter in the crock-pot.
Swirl this around and up the sides a bit to grease the pan for baking. You could also spray the sides with cooking spray if you’re worried about it sticking.
Add 1/2 cup of brown sugar and mix.
Place the toasted pecans in the crock pot.
Next, add the pineapple rings.
Pineapple Cake Batter:
Next, we need to mix up the cake batter for the moist, delicious cake portion. In a large bowl, mix flour, sugar, and baking powder.
Add the juice from the canned pineapple (or milk), oil, egg, and vanilla. Mix this well with a whisk.
Pour this into the crock-pot over the “topping.”
Cover and cook on low for about 4 hours. You really can’t go wrong on the timing of this. A little longer is not going to materially change the cake (like baking in the oven would do). Check to make sure the cake is done by inserting a toothpick in the middle. If it comes out clean, it’s cooked. You can also press lightly in the center and if it springs back, it’s done.
Serve it Up:
Carefully, invert onto platter. This is pretty heavy so not as easy as flipping a regular cake. I was scared that my flip was going to flop, but it actually came out pretty easily.
This Pineapple upside down cake was super yummy!! The cake part was so moist from slow cooking and the sweet topping was delicious. Store any leftovers in the refrigerator.
- ½ cup brown sugar
- ¼ cup butter
- 1 can pineapple rings, drained, liquid reserved
- ½ cup chopped pecans (or other nut or coconut)
- 2 cups flour
- ⅔ cup sugar
- 2 tsp. baking powder
- ¾ cup pineapple juice or milk
- ¼ cup vegetable oil
- 1 egg
- 1 tsp. vanilla (or rum and/or almond extract if using coconut)
- Melt butter in the crock-pot.
- Stir in brown sugar.
- Toast pecans in a dry fry pan over medium heat. Add to butter/sugar mixture.
- Place pineapple rings on the butter/sugar/pecan mix.
- In a large bowl, mix flour, sugar, and baking powder.
- Whisk in juice, oil, egg, and vanilla extract.
- Mix well.
- Pour over pineapple rings.
- Cover. Bake on low for 3-4 hours.
- Flip onto platter.
- Slice and enjoy.