How to make slow cooker pineapple upside-down cake (video)

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We all know how easy it is to whip up incredibly delicious meals in the slow cooker. Combine a few ingredients, and before you know it, an entire meal awaits you. Well, we've found a dessert that's just as easy as any other slow cooker dish, and it's perfect for summer. This pineapple upside-down cake is fruity, sweet and an incredible way to top off a summer barbecue.
Prep takes you only 20 minutes, so the rest of the day you can spend with your friends and family enjoying the summer weather.  
Cooktop Cove 
Slow cooker pineapple upside-down cake
25 minutes
2 hours
2 hours, 25 minutes
For pineapple topping:
1 slow cooker liner
5 tablespoons butter, melted
¾ cup brown sugar (the darker the brown sugar used, the darker the cake)
1 pineapple, peeled, cored and sliced into rings a little less than ½ inch thick
For cake:
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup butter, melted
1½ cups cake flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup plain yogurt
For pineapple topping:
Put a slow cooker liner in a 6-quart slow cooker.
Mix melted butter and brown sugar in a bowl. Evenly spread into the slow cooker liner.
Place four to six pieces of the pineapple rings on top of the sugar mixture. Cut a few of the pineapple rings as needed to fit around the rings. Avoid layering the pineapple pieces.
For cake:
In a large bowl, use an electric mixer (or whisk if you don't have one) to combine sugar and eggs until thick, fluffy and pale in color.
Add vanilla and melted butter. Mix until fully incorporated.
In a separate bowl, mix together cake flour, baking powder, baking soda and salt.
Add half of the flour mixture into the eggs and mix until fully combined. Add the remaining half and mix well again.
Add the yogurt and stir until fully incorporated.
Pour batter into the slow cooker and spread evenly over the pineapple.
Line the top of the slow cooker with a few paper towels to absorb any excess moisture.
Cover and cook on high for 2 hours.
Insert a knife into the center of the cake to make sure it's done. If knife comes out with batter stuck to it, cook for a little longer, until knife comes out clean after inserting.
Allow to cool for 10 minutes. Remove from slow cooker by lifting the liner.
Place on a cutting board or plate. Cover cake with another plate facing down. Carefully flip cake onto the top plate (move the liner out of the way as necessary to make flipping onto plate easier).
Remove liner and serve as is, or top with ice cream or whipped cream!
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
Disclosure: This post contains affiliate links, which help support our website.
Resources Food Network
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