Slow Cooker Pineapple Upside Down Cake

By jann

Ingredients

• 1 cup packed brown sugar
• 1/4 cup butter, melted
• 1 can (20 oz) pineapple slices in juice, drained, juice reserved
• 10 maraschino cherries without stems, drained
• 1 box Betty Crocker® SuperMoist® yellow cake mix
• Vegetable oil and eggs called for on cake mix box

Preparation

Step 1

Sorry, just got back on here, I set the crock to high and then when I set it to oven, I set it at 250. I probably would do the oven at 300 and between 15 - 30 mins. It could have had a little more crunch with the brown sugar and butter, the cake was very moist. So it would need to be watched.

Ninja Instructions:

I did not spray pam, I set on slow cook high on the crock pot until I could see that the cake was done. Cooked for about 2 hours, maybe a little less, then I turned it to a low oven setting, of 250° at the end for about ten minutes. It is light and good. (I probably would do the oven at 300 and between 15 - 30 mins. It could have had a little more crunch with the brown sugar and butter, the cake was very moist. So it would need to be watched.)

Original Instructions:

Spray 6-quart slow cooker with cooking spray. In small bowl, mix brown sugar and melted butter; spread evenly in bottom of slow cooker. Arrange pineapple slices on brown sugar mixture, cutting as needed to fit in one layer. Place cherry in center of each slice and around slices, as needed.

Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

Cook on High heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Cool 15 minutes.

Place heatproof serving plate upside down onto ceramic base; carefully turn plate and ceramic base over. Remove ceramic base.

Makes 12 servings