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!
If you're more of a chocolate cake fan, then I highly recommend my Chocolate Cherry Cake recipe. Use up any leftover
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.
- 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.
- 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.
- 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
- 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.
2. Blend the Greek yogurt into the creamed butter. Add 1 egg at a time, blending until smooth before adding the next.
- 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.
- Pour the reserved pineapple juice from the can into the batter. Mix the batter until smooth.
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
- 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. ]](https://frenchkisscook.com/wp-content/uploads/2025/03/set-timer.jpg?v=1740837681)
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.
- 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.
- Place a plate over the crock, holding the two together and flipping the cake over onto the 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
Crockpot Pineapple Upside Down Cake
Equipment
- 7-Quart Slow Cooker
Ingredients
Caramel Pineapple Bottom
- ½ cup Unsalted Butter
- 1 cup Brown Sugar
- 1 can Sliced Pineapples
- ⅓ cup Maraschino Cherries
Cake Batter
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- ½ cup Unsalted Butter
- 2 large Eggs
- ½ cup Greek Yogurt
- 2 cups All Purpose Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
Instructions
Prepare the Slow Cooker Crock
- Use your fingers to grease the inside of the 7-quart slow cooker with 1 tablespoon of softened butter. Grease the bottom and only half way up the sides.
- Place the ½ cup of butter and 1 cup of 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.½ cup Unsalted Butter, 1 cup Brown Sugar
- 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.
- 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.1 can Sliced Pineapples , ⅓ cup Maraschino Cherries
Prepare the Cake Batter
- 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.½ cup Brown Sugar, ½ cup Granulated Sugar , ½ cup Unsalted Butter
- Blend the Greek yogurt into the creamed butter. Add 1 egg at a time, blending until smooth before adding the next.½ cup Greek Yogurt , 2 large Eggs
- 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.2 cups All Purpose Flour, 1 tablespoon Baking Powder , ½ teaspoon Salt
- Pour the 1 cup of reserved pineapple juice from the can into the batter. Mix the batter until smooth.
- 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.
Cook the Upside Down Cake
- Place the batter in small mounds over the pineapple slices. Gently smooth and level out the batter.
- 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.
- 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.
- Place a plate over the crock, holding the two together and flipping the cake over onto the plate.
