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Indulge in the classic flavors of pineapple upside-down cake with ease by making this Crockpot Pineapple Upside Down Cake recipe! Create a moist, buttery cake topped with caramelized pineapple and cherries right in your slow cooker. Enjoy a no-fuss dessert that requires minimal effort but delivers maximum flavor. Serve it warm with a scoop of vanilla ice cream for an irresistible treat. Impress your family and friends with this slow-cooked twist on a beloved classic!

A slice of Crockpot Pineapple Upside Down Cake on a plate.

If you're more of a chocolate cake fan, then I highly recommend my Chocolate Cherry Cake recipe. Use up any leftover

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Ingredients
Prepare the Crockpot
Prepare the Cake Batter
Bake the Cake
Storage
Recipe

Ingredients

Find below the ingredient list you will need to make my Crockpot Pineapple Upside Down Cake recipe. Scroll past the instructions to find certain substitutions.

Brown Sugar
Unsalted Butter
Granulated Sugar
Large Eggs
Greek Yogurt or Sour Cream
Pineapple Juice (from the can of pineapple slices)
All Purpose Flour
Baking Powder
Salt
Canned Pineapple Slices (keep the juice)
Maraschino Cherries (no stems)

See recipe card for quantities.

Prepare the Crockpot

Make my Crockpot Pineapple Upside Down Cake by using a 7-quart slow cooker. Note that using a smaller, or bigger-sized crockpot will yield different results, including changing the cooking time needed for the cake to set.

Someone coating a slow cooker crock with butter.

Use your fingers to grease the inside of the slow cooker with softened butter. Grease the bottom and only half way up the sides.

Place butter and brown sugar in a small saucepan, over medium heat to slowly melt. Bring the caramel to a simmer and cook for 1 minute while stirring.

Someone pouring caramel in the crock of a slow cooker.

Remove the caramel from the stove and pour it right away into the bottom of the prepared slow cooker. Use a spatula to spread it out evenly if needed.

Someone placing pineapple slices and maraschino cherries on top of caramel in slow cooker crock.

Drain the can of pineapple slices, keeping the juice. Carefully arrange the pineapple slices to cover the bottom of the slow cooker. Put a maraschino cherry in the middle of each pineapple slice.

Prepare the Cake Batter

Someone combining sugar and butter in a large bowl.

Combine the granulated sugar, brown sugar, and softened butter in a large bowl. Cream the butter and sugars with a hand mixer until light and airy.

Someone using a hand blender to mix eggs into a butter and sugar mixture.

2. Blend the Greek yogurt into the creamed butter. Add 1 egg at a time, blending until smooth before adding the next.

Someone adding flour to a bowl of cake batter.

Whisk together in a separate bowl, the flour, baking powder, and salt. Add half of the flour mixture to the bowl of wet ingredients. Blend until the batter is shaggy, not smooth.

Someone pouring pineapple juice in a bowl of cake batter.

Pour the reserved pineapple juice from the can into the batter. Mix the batter until smooth.

Someone using a hand blender to mix cake batter.

5. Add the other half of the flour mixture into the bowl of batter. Mix until just blended. Make sure to not overmix, because it will make the batter tough.

Bake the Cake

Someone spreading cake batter in a slow cooker.

Place the batter in small mounds over the pineapple slices. Gently smooth and level out the batter.

Someone setting a slow cooker for two hours. ]

2. Put the lid on the slow cooker and set it on HIGH for 2 hours. After 2 hours, set it on LOW for 1 hour.

Someone using a spatula to loosen up the sides of the Crockpot Pineapple Upside Down Cake.

Note that the cake is ready when a toothpick inserted in the center comes out clean. Release the sides of the cake from the slow cooker by using an offset or hard plastic spatula, so to not scratch the crock.

Someone flipping the crock over to flip the Crockpot Pineapple Upside Down Cake onto a plate.

Place a plate over the crock, holding the two together and flipping the cake over onto the plate.

A Crockpot Pineapple Upside Down Cake on a plate.

Storage

Let the Crockpot Pineapple Upside Down Cake cool completely to prevent condensation and sogginess. Cover it loosely with plastic wrap or aluminum foil if storing at room temperature for up to two days. Transfer the cake to an airtight container and refrigerate for up to five days for longer freshness. Warm individual slices in the microwave for a few seconds before serving to restore moisture. Wrap the cake tightly in plastic wrap and place it in a freezer-safe bag or container to freeze for up to three months. Thaw in the refrigerator overnight before enjoying.

Recipe