Betty's Slow-Cooker Pineapple Upside Down Cake

• загальний час: 2 hours 30 minutes

Інгредієнти

1 cup packed brown sugar

1/4 cup butter, melted

1 (20-ounce) can pineapple slices in juice, drained; juice reserved

10 maraschino cherries without stems, drained

3/4 cup sweetened coconut flakes

1 box Betty Crocker™ SuperMoist™ yellow cake mix

vegetable oil and eggs, as advised on cake mix box

Напрямки

Spray inside of 6-quart slow cooker with cooking spray generously.

In a bowl, mix 1 cup brown sugar and melted 1/4 cup of butter; stir until combined.

Spread brown sugar and butter mixture evenly in the bottom of your slow cooker insert.

Place full pineapple slices across bed of brown sugar-butter mixture; cut pineapple slices to fit, as needed. Pineapple slices should be arranged in one layer.

Put a cherry in the center of each pineapple ring, and place additional cherries around slices, as desired.

Add water to set aside pineapple juice, totaling one cup of liquid.

Mix cake mix batter, as directed on the box, swapping pineapple juice for indicated water.

Add 3/4 cup sweetened coconut flakes to batter and mix thoroughly.

Pour cake mix batter over pineapple, cherries, and brown sugar-butter mixture.

Set slow cooker to HIGH and cook for 2 1/2 to 3 hours, or until a toothpick inserted in the center of the cake comes out clean.

Uncover slow cooker carefully (to avoid condensation dripping on the cake). Turn off slow cooker. Remove ceramic base and set aside for cooling. Cool cake for 15 minutes.

Set down a heatproof serving plate over the ceramic base; turn over ceramic base with serving plate covering it.

Remove ceramic base. Serve and enjoy!