Slow Cooker Turtle Upside Down Cake Recipes

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.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
• Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
• Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 12-inch stainless steel, oven-safe skillet with shortening and flour, tapping out any excess flour.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes, scraping bowl occasionally. Pour batter into the bottom of the prepared skillet.
• Bake, uncovered, in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen and carefully invert onto a large round platter. Let cool, about 30 minutes.
• Meanwhile, combine 1/2 of the caramel topping with the baking chocolate in a microwave-safe bowl. Microwave, uncovered, on high until chocolate is melted, about 30 to 60 seconds. Stir mixture until combined and smooth; carefully spread over the cake.
• Sprinkle cake with pecans and drizzle remaining caramel topping over top. Let stand until topping is set. Cut into wedges to serve.

Steps:

• Spread peach slices between several layers of paper towels and let dry, gently pressing occasionally and replacing any soaked towels, 20 minutes.
• Meanwhile, pour melted butter over bottom of a 6-quart oval slow cooker. Stir together brown sugar, cinnamon, and nutmeg in a bowl and sprinkle over butter.
• Arrange peaches in a tight layer over brown sugar. (You may need to make a partial second layer to fit them all in.)
• Beat softened butter with white sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract.
• Whisk together flour, baking powder, and salt in a separate bowl. Working in batches, stir flour mixture into egg mixture alternately with milk, beginning and ending with flour mixture. Mix batter until well combined. Spoon over peaches and spread evenly.
• Drape paper towels over top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a wooden skewer inserted into center of cake comes out clean, 2 to 2 1/2 hours.
• Remove lid and paper towels. Using oven mitts, remove ceramic liner from slow cooker and let cool 10 minutes. Run a knife around edge of cake and carefully turn out onto a serving platter.

Steps:

• Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar
• Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly.
• In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next.
• While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter.
• Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more.
• Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas.
• Slice or spoon cake into bowls and serve with ice cream, if desired.

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, dry pudding mix, water, oil, 1/4 cup caramel topping and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
• Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• Transfer cake to serving platter. In small microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until thin enough to pour over cake. Pour over cake. Refrigerate about 30 minutes or until chocolate is set.
• When ready to serve, pour 1/4 cup caramel topping over chocolate frosting; sprinkle with 1/4 cup pecans. Store loosely covered at room temperature.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square or 22cm round cake tin. Beat 50g of the butter with the brown sugar, then spread into the base and halfway up the sides of the prepared tin. Cut one of the pineapple rings into quarters, then arrange the whole rings in the tin, putting a cherry in the centre of each. Put a pineapple ring quarter into each corner.
• To make the sponge, tip the butter, sugar, flour, desiccated coconut, ½ tsp fine sea salt, most of the lime zest and the eggs into a large bowl. Beat together using an electric whisk until smooth and creamy. Spoon the batter over the pineapple and level with the back of a spoon. Bake for 35-40 mins. Leave to cool in the tin for 5 mins, then turn out onto a cake board or serving plate.
• Bring the reserved pineapple syrup to the boil in a medium pan, then stir in the coconut rum (if using), remaining butter and the lime juice. Leave to cool slightly. Drizzle over the cake, then scatter over the coconut flakes and remaining lime zest. Serve with whipped cream or coconut yogurt, if you like. Will keep in an airtight container for up to five days.