Pineapple combined with a sweet, buttery glaze? Yes, please! The best part is that underneath the pineapple topping is a flaky cake, making this a perfect ending to your next family gathering. What we love about the recipe below is how easy it is to make: with only 20 minutes of prep time, you can set your slow cooker when you start cooking dinner and it will be ready as you’re clearing dinner plates.
We like to spoon out the servings into individual bowls and top them with a little whipped cream and a maraschino cherry on top. It’ll make a stunning display that will have your guests wanting to take pictures before they dig in.
1 20-ounce can crushed pineapple
1 15.25-ounce package yellow cake mix
1 cup water
1 1/2 sticks of butter, melted (should make 3/4 cup), divided
1 1/2 cups powdered sugar
1 lemon, zested
Whipped cream (optional)
Maraschino cherries (optional)
Grease the bowl of a 5-quart slow cooker.
Strain the juices from the crushed pineapple, saving the juices. Remove 1 cup of the crushed pineapple and set the rest aside.
In a large bowl, combine 1 cup of the drained, crushed pineapple with the yellow cake mix, water, eggs, and 1/2 cup of the melted butter. Whisk until the ingredients have just come together, being careful not to over mix. Pour the batter into the prepared slow cooker, smoothing out the top with a rubber spatula.
Cover and cook on high for 2 hours.
Meanwhile, in a large bowl, make the glaze by whisking together the reserved pineapple juices, reserved crushed pineapple, remaining 1/4 cup melted butter, powdered sugar, and lemon zest.
Pour the glaze on top of the pineapple cake, turn off the heat, and allow the cake to sit, covered, for 5 minutes.
Spoon out the cake into individual bowls and top with whipped cream and cherries, if using.
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