Directions
Prepare: Lightly grease the insert of your slow cooker with butter or non-stick cooking spray.
The Pineapple Layer: Dump the entire can of crushed pineapple (with all its juice) into the bottom of the slow cooker and spread it into an even layer.
The Cake Layer: Sprinkle the dry yellow cake mix evenly over the pineapple. Do not stir.
The Butter Layer: Drizzle the melted butter as evenly as possible over the top of the cake mix, aiming to cover most of the dry powder.
Cook: Place the lid on the slow cooker and cook on HIGH for 2 to 3 hours. The cake is done when the top is set, golden brown, and the edges are bubbly.
Serve: Let it cool in the slow cooker for about 15 minutes before serving. It’s delicious warm on its own or with a scoop of vanilla ice cream.
Chef’s Tips & Variations
Tropical Twist: Add a handful of shredded coconut or diced maraschino cherries to the pineapple layer for a taste of the tropics.
Chocolate Lover’s Dream: Swap the yellow cake mix for a chocolate or devil’s food cake mix for a rich, decadent variation.
Groceries
Add Some Crunch: Sprinkle chopped pecans or walnuts over the cake mix before adding the butter for a delightful texture contrast.
Buttery Crumble: For an even more decadent topping, cut cold butter into small pieces and dot them over the cake mix instead of drizzling melted butter. This creates a delightful crumble-like texture.
Don’t Peek!: Resist the urge to lift the lid during cooking, as this lets out heat and can significantly increase the cooking time.
