1 yellow cake mix ( including everything to make the cake mix – eggs, oil, etc) 1/4 cup melted butter 1/6 cup brown sugar 15 ounces can – crushed pineapple with liquid 10 maraschino cherries – cut into pieces
What to Do
Set your crock pot to low – make sure it is well greased – 6 quart crock pot
Pour in melted butter, then brown sugar. Add crushed pineapple and cherries.
In a large bowl – mix the cake mix according to the directions on the box
Pour batter into the crock pot slowly – cook for 4 – 5 hours.
Place paper towel between the lid and crock pot to trap excess moisture. Once the cake is done – flip the crock pot over and the cake should come out perfectly
1 yellow cake mix ( including everything to make the cake mix - eggs, oil, etc)
¼ cup melted butter
â…™ cup brown sugar
15 ounces can - crushed pineapple with liquid
10 maraschino cherries - cut into pieces
Instructions
Set your crock pot to low - make sure it is well greased - 6 quart crock pot
Pour in melted butter, then brown sugar. Add crushed pineapple and cherries.
In a large bowl - mix the cake mix according to the directions on the box
Pour batter into the crock pot slowly - cook for 4 - 5 hours.
Place paper towel between the lid and crock pot to trap excess moisture. Once the cake is done - flip the crock pot over and the cake should come out perfectly
I love this recipe and many of your slow cooker recipes! You have fabulous pictures We’d love the ability to work with you and link to some of your slow cooker recipes on our site. Please email me when you can.
All the best, Blair
mandy
Does the cooking time depend on your crock pot size? I have a pretty large one, it’s more like an oval than a circle and wondering if I need to cook for less time b/c it will be more spread out…
[…] Upside Down Pineapple Cake This upside down pineapple cake can be a tough dessert to execute. But there aren’t many ingredients involved in this recipe, and all you need is a crock pot to cook it in. You can use a yellow cake mix as the base for this dessert. First add in melted butter, brown sugar, crushed pineapples, and cherries. Then pour your cake batter on top of that, slowly so that the batter settles evenly. The cake will take about 4 to 5 hours to bake in your crock pot. When it’s finished, simply flip the crock pot over and out comes your upside down cake! For more information on this crock pot dessert recipe, visitBudget Savvy Diva. […]
The juice from the pineapple and the sugar form a syrup when baked. Second mistake, along with the golden syrup, we also poured a little of the pineapple juice. The additions of the extra liquid made the middle of the cake a bit too soggy.
Top the Pan with the Platter: Place your platter (right side-down) on top of the cake pan. Place one hand (with an oven mitt) on top of the platter and your other hand (with another hot pad) under the cake. Flip with Ease: Now you can easily flip both the cake and the platter over!
To get the goo to stay where you want it and not impede the release of the cake, line the bottom of the pan with parchment paper or a silicone cake-pan liner after you grease the pan. That should allow easy removal, and then you can peel the paper off of the cake.
You have to refrigerate it, especially after you bake it. Though, cool it first. And make sure to do that before putting it in the fridge. Consequently, if you did not store it in the fridge, it will indeed spoil quickly.
A well-buttered pan and the naturally seasoned cast iron surface will prevent the topping layer of the cake from sticking—more on that later. For mini upside-down cakes, the mini cake pan is just the right size.
Your cake is often subject to sinking in the middle due to various factors, including inaccurate oven temperature, excessive or insufficient leavening agent, overmixing of the batter, or premature opening of the oven door. Moisture loss or incorrect ingredient ratios may also play a role.
Let the cake cool for just 10-15 minutes before inverting onto a serving platter (more on that below). Don't let the cake cool too long, or it may stick to the pie plate.
In order to keep the fruit in place and protect the caramel from sticking, line the bottom of the pan with parchment. A smooth stovetop caramel is also key to the perfect upside-down cake. This recipe uses reserved pineapple juice and cornstarch to ensure the caramel stays nice and velvety.
Remove from oven; cool 10 minutes. Run knife around edge of cake to loosen. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet.
If you're looking for a substitute for maraschino cherries in a pineapple upside-down cake, fresh cherries or other preserved cherries can work well. Even raspberries, blackberries, or small halved strawberries could work.
When you flip the cake over so the pineapples are on the top, that caramel mixture seeps into the cake and makes this pineapple upside down cake so tender and moist. We prefer to serve this pineapple upside down cake a little warm, but you can easily serve it cold, straight out of the refrigerator.
Your goal is to prevent your cake from sticking by creating a barrier between batter and pan (e.g., parchment, nonstick spray, or shortening and flour) prior to adding cake batter.
Like most cakes, pineapple upside-down cakes can be made in advance. Warm the cake slightly after it's been refrigerated or frozen and it will taste like it was made the same day!
When storing a cake overnight, you need to cover your cake fully to prevent any air and store it at the right temperature. To do this, you can easily wrap your cake in foil or plastic wrap, and place it in an airtight container. Make sure to keep your cake in the refrigerator overnight.
If done properly, freezing is one of the best ways to preserve the freshness of a cake so that you're not scrambling to bake, cool, frost, and decorate someone's birthday cake the morning of a big party.
If your cake has a soggy middle, the first thing to try is bringing the temperature down a little and baking for slightly longer. I'd suggest reducing the temperature by 20 degrees and increasing the baking time for 7 minutes.
This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.
Pineapple chunks are preserved in juice; no matter how much straining you do, some pineapple juice will remain. The juice seeps into the dough and crust, making them soggy.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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