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

Crockpot Pineapple Upside Down Cake

French Kiss Cook
No need to warm up the oven to make a slow-cooked version of a classic cake.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Baking, Dessert
Cuisine American
Servings 8 slices
Calories 607 kcal

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.

Video

Nutrition

Calories: 607kcalCarbohydrates: 93gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 108mgSodium: 343mgPotassium: 220mgFiber: 2gSugar: 67gVitamin A: 817IUVitamin C: 7mgCalcium: 172mgIron: 2mg
Keyword Cake, pineapple
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