First time I made cake in a slow cooker and I'm astounded by how good this turned out!

Pineapple upside down cake is a classic dessert that has been beloved for many generations. This sweet treat, known for its caramelized pineapple topping and maraschino cherries, is thought to have originated in the early 20th century, when canned pineapple became widely available. While traditionally baked in the oven, this recipe offers a twist by utilizing the convenience and low heat of a slow cooker, which allows the flavors to meld together perfectly and the cake to cook evenly, while keeping your kitchen cool.

Serving the slow cooker pineapple upside down cake is as delightful as it is to prepare. It's a versatile dish that can end a meal on a sweet note or star in a brunch spread. It shines when served warm, with a scoop of vanilla ice cream melting on top. A dollop of whipped cream can also be heavenly, or simply enjoy it as is, allowing the rich flavors to speak for themselves. The cake pairs well with a cup of coffee or a glass of sweet dessert wine.

Ingredients:

- 1/4 cup of unsalted butter, melted
- 1/2 cup of brown sugar
- 1 can (20 oz) of pineapple slices, juice reserved
- Maraschino cherries
- 1 box of yellow cake mix
- 3 large eggs (or as directed on cake mix instructions)
- 1/3 cup of vegetable oil (or as directed on cake mix instructions)
- Water (amount as directed on cake mix instructions, substituting reserved pineapple juice as part of the liquid measure)

Instructions:

1. In the base of your slow cooker, spread the melted butter evenly.

2. Sprinkle the brown sugar over the butter, creating an even layer.

3. Arrange the pineapple slices on top of the brown sugar, and place a maraschino cherry in the center of each pineapple ring. If there's extra space, you can cut some slices in half and create a pattern.

4. In a mixing bowl, prepare the yellow cake mix batter according to the package instructions, substituting part of the water with the reserved pineapple juice for added flavor.

5. Carefully pour the cake batter over the pineapple and cherry layer in the slow cooker, spreading it out to form an even layer.

6. Cover the slow cooker with its lid and set it to cook on High for 2 to 2.5 hours, or until a toothpick inserted into the center of the cake comes out clean.

7. Once done, turn off the slow cooker and let the cake sit, covered, for about 5 minutes. Then, carefully invert the cake onto a platter by placing the platter on top of the slow cooker's pot and then flipping it over.

8. Let the cake cool slightly before serving it warm, or let it cool completely at room temperature before serving, as desired.

Enjoy your delectable slow cooker take on the vintage charm of pineapple upside down cake!