Slow Cooker Pineapple Upside Down Cake Recipes

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SLOW-COOKER PINEAPPLE UPSIDE DOWN CAKE

A favorite dessert in a brand new way. Slow cook this cake and free up your oven for other dishes!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 6



Slow-Cooker Pineapple Upside Down Cake image

Steps:

  • 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.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 26 g, TransFat 0 g

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™ Super Moist™ yellow cake mix
Vegetable oil and eggs called for on cake mix box

SLOW-COOKER PINEAPPLE UPSIDE-DOWN CAKE

Draping paper towels over the top of the slow cooker helps absorb extra moisture and keeps this sweet, caramelized cake from getting soggy. We line the insert with a double layer of foil to prevent burning around the edges.

Provided by Food Network Kitchen

Categories     dessert

Time 5h10m

Yield 8 servings

Number Of Ingredients 17



Slow-Cooker Pineapple Upside-Down Cake image

Steps:

  • Butter the inside of a 4-quart slow cooker insert. Line it completely with a double layer of foil, then butter the foil. Cut up 4 tablespoons of the butter and sprinkle in the bottom of the insert, along with the brown sugar and rum. Arrange the pineapple slices in overlapping circles to completely cover the bottom of the insert; press into the sugar mixture.
  • Combine the flour, pecans, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt in a medium bowl.
  • Combine the remaining 6 tablespoons butter and the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the eggs and vanilla until incorporated.
  • Reduce the speed to low and beat in the flour mixture until just incorporated. Add the milk, increase the speed to medium-high and beat until smooth, about 30 seconds. Evenly spread the batter over the pineapples in the slow cooker.
  • Drape a double layer of paper towels over the top of the slow cooker (without touching the cake) to prevent condensation from dripping from the cover onto the cake. Cover and cook on low until a toothpick inserted in the center comes out clean, 3 to 4 hours. Turn off the slow cooker and let the cake rest for 20 minutes.
  • Lift the cake by the foil and place on a rack to cool (it can be served warm or at room temperature). Carefully invert onto a platter and peel off the foil.
  • Whip the cream until soft peaks form. Fold in the confectioners' sugar and chopped cherries. Serve slices of cake with a dollop of whipped cream and a cherry on top.

10 tablespoons unsalted butter, softened, plus more for greasing insert
1/2 cup firmly packed light brown sugar
2 tablespoons dark rum
1/2 ripe pineapple, peeled, cored and cut into 1/4-inch-thick slices
1 cup all-purpose flour
1/2 cup pecans, toasted and finely chopped
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Fine salt
2/3 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 tablespoons whole milk
1/2 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon chopped maraschino cherries, plus whole for garnish

SLOW COOKER TURTLE UPSIDE-DOWN CAKE

Make and share this Slow Cooker Turtle Upside-Down Cake recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 3h10m

Yield 10 serving(s)

Number Of Ingredients 10



Slow Cooker Turtle Upside-Down Cake image

Steps:

  • Spray the inside of a slow cooker with cooking spray. Line the inside with foil, then spray the foil.
  • In a large bowl, beat together cake mix, water, oil, eggs, butter and 1/3 can of sweetened condensed milk on low speed 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally.
  • Pour half of the cake batter into the bottom of prepared slow cooker. Cover and turn on HIGH. Bake 1 1/2 hours or until cake is just set.
  • In a medium bowl, combine caramel bits and another 1/3 can of sweetened condensed milk. Microwave for 2 to 3 minutes, then stir to melt caramel bits. Pour about 2/3 of the caramel mixture on top of the cake in the slow cooker, then pour remaining cake batter on top. Cover and cook on HIGH another 1 to 1 1/2 hours, or until a toothpick inserted in the top cake comes out mostly clean.
  • Remove stoneware insert and transfer to a cooling rack; cool cake 15 minutes in insert.
  • Carefully lift cake from the insert using foil as handles and place on cooling rack. Carefully remove foil from sides of cake.
  • Place a serving plate upside-down on top of cake. Carefully and quickly invert cake onto serving plate. Cool completely.
  • Frost the top of fully cooled cake, then drizzle caramel sauce on top. Sprinkle top with pecans.

1 (18 ounce) box betty crocker supermoist German chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
6 tablespoons unsalted butter, softened
1 (14 ounce) can sweetened condensed milk
1 (11 ounce) package caramels, bits
1 (16 ounce) container betty crocker milk chocolate frosting
1/2 cup store-bought caramel sauce
1 cup pecan halves

PINEAPPLE UPSIDE-DOWN SKILLET CAKE

Our pineapple upside-down cake is made the traditional way in a skillet for a gorgeous golden hue, but we've simplified the recipe, using yellow cake mix topped with sunny pineapple slices.

Provided by By Angie McGowan

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 8



Pineapple Upside-Down Skillet Cake image

Steps:

  • Heat oven to 350°F. Add melted butter to 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over butter. Arrange 8 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of skillet. Place 1 cherry in center of each whole and half pineapple slice.
  • In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into skillet over fruit.
  • Bake 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in center.
  • Cool cake in skillet 5 to 10 minutes. Run knife around edge of cake to loosen. Place heatproof plate upside down over skillet; turn plate and skillet over. Remove skillet. Serve cake warm.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 17 g, TransFat 0 g

12 pineapple slices in juice (from three 8-oz cans)
16 maraschino cherries
3 tablespoons butter, melted
1/2 cup packed brown sugar
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice (from can of pineapple)
1/2 cup vegetable oil
3 eggs

PINEAPPLE UPSIDE-DOWN DUMP CAKE

This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. -Karin Gatewood, Dallas, Texas

Provided by Taste of Home

Categories     Desserts

Time 2h10m

Yield 10 servings.

Number Of Ingredients 7



Pineapple Upside-Down Dump Cake image

Steps:

  • In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top., Cook, covered, on high until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.), Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.

Nutrition Facts : Calories 455 calories, Fat 22g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 418mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 1g fiber), Protein 3g protein.

3/4 cup butter, divided
2/3 cup packed brown sugar
1 jar (6 ounces) maraschino cherries, drained
1/2 cup chopped pecans, toasted
1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
1 package yellow cake mix (regular size)
Vanilla ice cream, optional

PINEAPPLE UPSIDE-DOWN CAKE

This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories

Provided by Sara Buenfeld

Categories     Afternoon tea, Snack, Treat

Time 55m

Number Of Ingredients 10



Pineapple upside-down cake image

Steps:

  • Heat oven to 180C/160C fan/gas 4.
  • For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
  • Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
  • Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium

50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup reserved
7 glacé cherries
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

CHEF JOHN'S PINEAPPLE UPSIDE-DOWN CAKE

This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it's turned over and that gloriously caramelized surface is revealed, it becomes so much more.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13



Chef John's Pineapple Upside-Down Cake image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
  • Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
  • Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
  • Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
  • Pour batter over the pineapple slices in the skillet; spread evenly to cover.
  • Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
  • Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 35.9 g, Cholesterol 46.8 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 274.2 mg, Sugar 23.3 g

¼ cup butter
¾ cup light brown sugar
1 tablespoon pineapple juice
1 tablespoon dark rum
½ small fresh pineapple - peeled, cored, and sliced
½ cup butter
1 ½ cups all-purpose flour
⅛ teaspoon ground cardamom
½ teaspoon salt
2 teaspoons baking powder
½ cup white sugar
1 egg
½ cup cold milk

PINEAPPLE UPSIDE DOWN CAKE

Make and share this Pineapple Upside Down Cake recipe from Food.com.

Provided by Honeybeee

Categories     Dessert

Time 55m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 12



Pineapple Upside Down Cake image

Steps:

  • Topping: Melt butter in a small skillet on direct heat.
  • Add brown sugar and stir until well blended and bubbly.
  • Pour into a 9" square baking dish, spreading to cover the bottom.
  • (Alternately, microwave butter and brown sugar in a 9" square glass baking dish till well blended and bubbly).
  • Arrange pineapple spears and maraschino cherry halves on top of the brown sugar in a sun-burst pattern.
  • Chill in refrigerator while preparing batter.
  • Batter: Sift together flour, salt and baking powder.
  • Cream shortening/butter and sugar in a mixing bowl until light and fluffy.
  • Add egg and vanilla and beat until smooth.
  • At low speed, and in alternate additions, add in the flour and orange juice, beginning and ending with the flour mixture.
  • Beat only until smooth.
  • Remove cake pan from the refrigerator and spread batter over topping.
  • Bake at 325 degrees for 40 minutes.
  • Remove from oven, let stand for 5-10 minutes.
  • Invert on a plate and serve warm.

Nutrition Facts : Calories 420.2, Fat 15.3, SaturatedFat 6, Cholesterol 38.5, Sodium 206.7, Carbohydrate 70.1, Fiber 3, Sugar 49, Protein 3.9

1/4 cup butter
1/2 cup brown sugar
8 canned pineapple slices, drained well
5 maraschino cherries, halves
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening or 1/3 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla essence
1/2 cup orange juice

PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH

This is an old-fashioned upside-down cake recipe from my German grandmother from scratch. She used this same cake batter for many different fruits as an alternative to pineapple. She often used fresh Italian prunes or pitted fresh cherries. My grandparents owned a bakery and this cake was very popular in the 1950s and 1960s. Serve warm or at room temperature with whipped cream.

Provided by BakerGal

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 14



Pineapple Upside-Down Cake from Scratch image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan.
  • Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece.
  • Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well.
  • Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended.
  • Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
  • Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn't immediately separate from the pan.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 42.2 g, Cholesterol 75.3 mg, Fat 15.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.3 g, Sodium 158.4 mg, Sugar 26.8 g

½ cup brown sugar
¼ cup unsalted butter, melted
3 (1/2 inch thick) slices fresh pineapple, quartered
12 frozen cranberries
⅔ cup white sugar
½ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups unbleached all-purpose flour
¾ cup milk

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From realsimple.com


3 INGREDIENT SLOW COOKER PINEAPPLE DUMP CAKE
Slow Cooker Pineapple Dump Cake. 5/5 (100%) 1 vote. Pin Recipe. Share Recipe. Print Recipe. Prep time 5 Minutes. Cook time 2 Hours. Total time 2 Hours & 5 Minutes. Serves 4. Ingredients. 400 g (14.1 oz) pineapple pieces, drained; 400 g (14.1 oz) yellow cake mix; 110 g (3.9 oz) unsalted butter, cubed; Instructions. Add the pineapple pieces to the slow cooker and top …
From slowcookingperfected.com


SLOW COOKER PINEAPPLE UPSIDE-DOWN CAKE - FOOD NETWORK
Method. Butter the inside of a 4-quart slow cooker insert. Line it completely with a double layer of foil, then butter the foil. Cut up 4 tablespoons of the butter and sprinkle in the bottom of the insert, along with the brown sugar and rum. Arrange the pineapple slices in overlapping circles to completely cover the bottom of the insert; press ...
From foodnetwork.co.uk


PINEAPPLE UPSIDE-DOWN CAKE - RICARDO CUISINE
Cake. In a bowl, combine the flour and baking powder. In another bowl, whisk the butter and eggs. Gradually add the sugar while whisking until smooth. Add the dry ingredients alternating with the milk. Spread over the pineapple slices. Bake for 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean.
From ricardocuisine.com


CROCK POT PINEAPPLE UPSIDE DOWN CAKE - FLOUR ON MY FACE
Randomly drop the cherries into the crock pot. In a large bowl mix the dry cake mix with the pineapple juice, melted butter, and eggs. Mix well for about 2 minutes. Pour the cake mix into the crock pot. Turn the crock pot on high. Place a double layer of paper towels over the top and place the lid on the crock pot.
From flouronmyface.com


PINEAPPLE UPSIDE DOWN CAKE RECIPE - SIMPLY STACIE
In an 9-inch round cake pan, melt the butter in the oven. Sprinkle the brown sugar over the butter. Arrange the pineapple on the brown sugar. Place a cherry in the centre of each pineapple slice. Add shortening and sugar to a large bowl. Beat with …
From simplystacie.net


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