Discover the magic of creating incredibly delicious meals effortlessly with your slow cooker. With just a few simple ingredients, you can conjure up an entire meal that awaits you with tantalizing flavors. However, the wonders of the slow cooker extend beyond savory dishes; now, we have a delightful dessert that's equally effortless and perfect for the summer season. Introducing the luscious pineapple upside-down cake - a fruity, sweet masterpiece that adds a delectable touch to any summer barbecue.
In just 20 minutes of preparation, you'll have this delightful treat ready to go, leaving you with ample time to bask in the joys of summer alongside your friends and family. So, indulge in the warm weather, share good times, and savor the sweetness of this cake that epitomizes the essence of a perfect summer gathering.
Slow Cooker Pineapple Upside-Down Cake
IngredientsFor 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
DirectionsFor 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!
