This 5-ingredient slow cooker summer pineapple dessert is the kind of easy recipe I love keeping in my back pocket for busy weeks, casual cookouts, and last-minute family dinners. Using frozen pineapple chunks makes it simple and budget-friendly, and the slow cooker does all the work while the fruit turns warm, sweet, and spoonable. It has that sunny tropical flavor that feels perfect for summer, but it is easy enough to make anytime you want a low-effort dessert with big payoff.
Serve this dessert warm on its own, or spoon it into bowls with vanilla ice cream, whipped cream, or a dollop of Greek yogurt for a lighter option. It also pairs really well with pound cake, angel food cake, or shortbread cookies if you want to make it feel a little more special for guests. For a backyard dinner, I like to serve it after grilled chicken or burgers since the bright pineapple flavor is a nice contrast to savory meals.
5-Ingredient Slow Cooker Summer Pineapple Dessert
Servings: 6
Ingredients
1 bag (24 ounces) frozen pineapple chunks
1 box (15.25 ounces) yellow cake mix
1/2 cup unsalted butter, melted
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
Directions
1. Lightly grease the inside of your slow cooker. Pour the frozen pineapple chunks into the bottom and spread them into an even layer.
2. Sprinkle the dry yellow cake mix evenly over the pineapple, covering the fruit as much as possible.
3. Drizzle the melted butter over the top, then scatter the shredded coconut and chopped pecans as evenly as you can.
4. Cover and cook on High for 2 to 2 1/2 hours or on Low for 4 to 5 hours, until the pineapple is bubbling and the topping is set around the edges.
5. Let the dessert rest for 10 minutes before serving so the juices thicken slightly. Spoon into bowls and serve warm.
Variations & Tips
Add a creamy finish: If you want this dessert to feel a little richer, serve it with vanilla ice cream or whipped topping. The cold, creamy contrast with the warm pineapple is so good, especially on hot summer evenings.
Try different nuts: Chopped walnuts or sliced almonds work well if that is what you have in the pantry. If you need a nut-free version, simply leave the pecans out and the dessert will still have plenty of texture from the coconut.
Make it extra tropical: A small splash of vanilla extract or a pinch of cinnamon can add another layer of flavor, even though the base recipe is great as-is. You could also add a spoonful of toasted coconut on top right before serving for more crunch.
Watch the cook time: Slow cookers can run a little differently, so start checking on the dessert at the earlier end of the time range. You want hot, bubbly fruit and a topping that looks set, but not overly dry around the edges.