My grandmother called this her “tropical spring bake,” and she’d pull it out when the snow was melting but the trees were still bare. Out here in the Midwest, pineapple and coconut felt downright exotic when I was a girl, and she loved how a few pantry staples could turn into something that tasted like sunshine. This slow cooker 3-ingredient pineapple coconut cobbler is my simple, practical version of her recipe: canned pineapple on the bottom, a sweet coconut cake layer on top, all bubbling together into a golden, gooey dessert that smells like you’ve been fussing all afternoon—even though the slow cooker does the work.
Serve this cobbler warm right out of the slow cooker, spooned into bowls so you catch both the bright yellow pineapple and the toasted golden coconut topping. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream melts into the warm syrup and makes it extra special. It’s lovely with a cup of coffee after Sunday dinner, or alongside a simple ham or roast pork meal when you want a light, fruity finish instead of a heavy pie.
Slow Cooker 3-Ingredient Pineapple Coconut CobblerServings: 8
Ingredients
2 cans (20 ounces each) crushed pineapple in juice, undrained
1 box (15.25 ounces) yellow cake mix, dry
1 can (13.5–15 ounces) unsweetened coconut milk, well shaken
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with butter or nonstick spray to help keep the cobbler from sticking.
Pour the crushed pineapple with all of its juice into the bottom of the slow cooker and spread it into an even layer so the fruit completely covers the base.
In a medium bowl, add the dry yellow cake mix and slowly pour in the coconut milk. Stir with a spoon or spatula just until the batter is evenly combined and no dry pockets of mix remain; it will be thick but pourable.
Gently spoon or pour the coconut cake batter over the pineapple layer, spreading it out to the edges. Try not to stir it into the fruit; you want a distinct pineapple layer on the bottom and a cake layer on top.
Cover the slow cooker with its lid. Cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the top is set and the edges are a deep golden brown, with pineapple juices bubbling up around the sides.
If your slow cooker lid collects a lot of condensation, carefully lift the lid once or twice during the last hour of cooking and wipe the moisture off with a towel so it doesn’t drip back onto the cake and make the top soggy.
For a more toasted, crisp top (optional), once the cobbler is fully cooked, carefully remove the ceramic insert from the slow cooker base and place it under an oven broiler for 2 to 4 minutes, watching closely, just until the top is deeply golden brown. Let stand 10 to 15 minutes before serving so the syrup thickens slightly.
Serve the cobbler warm, scooping down through the golden coconut cake to the bright yellow pineapple and sweet syrup underneath. Store any leftovers covered in the refrigerator and rewarm gently before serving.
Variations & Tips
For a slightly tangier version, replace one can of crushed pineapple with canned pineapple tidbits in juice so you get a mix of fine fruit and little chunks. If you prefer a lighter dessert, you can use reduced-fat coconut milk; the texture will be a bit less rich but still moist and tropical. To echo old church-supper flavors, sprinkle a small handful of chopped pecans or walnuts over the batter before cooking (this technically adds an ingredient, but my grandmother always said nuts didn’t count). If your slow cooker runs hot, check the cobbler early so the edges don’t overbrown; every slow cooker has its own personality. For smaller households, halve the recipe and use a 3- to 4-quart slow cooker, checking for doneness a little sooner. This cobbler is also good cooled and chilled; the syrup thickens and the flavors deepen, so don’t be afraid to make it a few hours ahead if you’re hosting a big family meal.
