Making this Crockpot Pineapple Upside Down Cake is so simple! The slow cooker does all the hard work and the end result is perfectly moist and indulgent!
If you are looking for more baking and desserts to make in the Crockpot you are in luck! Check out Crockpot Chocolate Lava Cake, Crockpot Peanut Butter Lava Cake, Crock Pot Apple Cobbler, and Slow Cooker Recipe for Baked Apples!
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One of the main reasons I avoid making a traditional pineapple upside down cake is the extra work and the stress of not having it come out right.
I hate when I put in some extra work and then it just doesn’t pan out the way I want it to. If you have ever been intimidated by the process of making pineapple upside down cake you need to try this easy and stress free Crockpot version!
Here’s what you’ll need to make Crockpot pineapple upside down cake:
This simplified version of a traditional pineapple upside down cake utilizes all of the same flavors and textures to make this a super moist and flavorful cake.
Don’t worry about missing out on anything by making this tasty dessert in the Crockpot.
We will be using butter, brown sugar, maraschino cherries, chopped pecans, pineapple chunks or crushed pineapple, and a yellow cake mix to make this slow cooker pineapple upside down cake.
If you like, also have some vanilla ice cream on hand to serve with this warm cake when it’s finished!
Can I leave out the pecans?
I like the added crunch of the pecans and the flavor pairs nicely with the sweetness of the cake but if you have allergies or issues with nuts just leave them out!
It’s no big deal and it won’t impact the overall success of the recipe!
How to make pineapple upside down cake:
Step 1: In a microwave, melt 1/2 cup butter. Stir in the brown sugar. Spread evenly onto bottom of a greased 5-quart slow cooker.
Steps 2-3: Sprinkle with cherries and pecans and top with the pineapple. If you use chunks you may need to chop them coarsely to make sure they’re not too big!
Step 4: Sprinkle evenly with the dry cake mix. NO need to prepare the cake mix based on the box directions. Just use the dry mix for this recipe! Next, melt the remaining butter and drizzle over the top of the cake mix.
Step 5: Cover and secure lid and cook on high for 2 hours or until fruit mixture is bubbly. To avoid scorching the cake, Carefully lift the slow cooker insert with oven mitts, and turn it, one-half turn midway through cooking.
Turn off slow cooker and let stand uncovered for 30 minutes before serving. This will let the cake cool down and solidify before you try and scoop it out. If desired, serve with ice cream.
Pineapple upside down cake recipe tips:
This is a Crockpot pineapple upside down cake recipe which means you don’t want to try and take it out in one big cake. That won’t work.
This recipe works best if you just scoop it out into dishes and enjoy.
Another thing to remember is that you can double this recipe but it might take longer to cook if the recipe is too thick in the middle of the slow cooker.
This recipe for Crockpot pineapple upside down cake serves 10 people and the leftovers (if there are any) can be stored in a container in the refrigerator for a few days afterwards.
If you like to serve it warm, just give it a few seconds in the microwave before topping with ice cream.
Looking for other dessert recipes to make in the slow cooker?
Did you know that you can make all kinds of delicious desserts with your slow cooker? I love to make cakes in my Crockpot because they’re easy, require almost no supervision, and they stay super moist and flavorful!
I also really love making these chocolate peanut butter lava cakes in the slow cooker, everyone begs for seconds!
If you’ve never made a dessert in the Crockpot before, try this slow cooker rice pudding! It’s easy and the end result is so indulgent!
Printable version of the Crockpot pineapple upside down cake recipe:
- 3/4 cup butter, divided
- 2/3 cup packed brown sugar
- 1 6-ounce jar of maraschino cherries, drained
- 1/2 cup chopped pecans, toasted
- 1 20-ounce can of unsweetened pineapple tidbits or crushed pineapple, undrained
- 1 package yellow cake mix
- Vanilla ice cream, optional
- In a microwave, melt 1/2 cup butter. Stir in brown sugar. Spread evenly onto bottom of a greased 5-quart slow cooker.
- Sprinkle with cherries and pecans and top with the pineapple.
- Sprinkle evenly with the dry cake mix. Melt the remaining butter and drizzle over the top of the cake mix.
- Cover and secure lid and cook on high for 2 hours or until fruit mixture is bubbly. To avoid scorching the cake, Carefully lift the slow cooker insert with oven mitts, one-half turn midway through cooking. Turn off slow cooker and let stand uncovered for 30 minutes before serving. If desired, serve with ice cream.
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Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 711Total Fat 22gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 9gCholesterol 42mgSodium 511mgCarbohydrates 132gFiber 9gSugar 95gProtein 6g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.
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If you’re looking for a light dessert to serve your guests tomorrow – this is perfect!
This recipe is a little bit of work but you get great authentic restaurant-quality taquitos. So much better than the ones you can buy frozen. I’ve made this twice now and do not stray at all from the recipe. It’s perfect as written.