Starting with a box of yellow cake mix this classic cake is super easy to make and it comes out perfectly moist when baked in your slow cooker!
Prep Time15 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs15 minutesmins
Course: Desserts
Cuisine: American
Keyword: 10 Ingredients Or Less, 5 Ingredients Or Less, Cake, Cake Mix, Cherry, Easter, Easy Crock-Pot Recipes, Easy Recipes, Pineapple, Spring Desserts, Summer Desserts
Crock-Pot Size: 3.5 Quart Crock-Pot
Servings: 10Servings
Calories: 276kcal
Author: Heidi Kennedy
Ingredients
1boxYellow Cake Mixplus the vegetable oil and eggs as required to make the cake mix. To make this recipe gluten free you can use a box of GF yellow cake mix such as Betty Crocker brand
20ouncesCanned Pineapple Slices In Juicejuice reserved
12wholeMaraschino Cherriesdrained, stems removed
Instructions
Spray a 3.5 quart casserole crock-pot OR a 5 quart or larger oval or round crock-pot with non-stick cooking spray.
In a small bowl mix together the melted butter and brown sugar.
Spread the butter/brown sugar mixture evenly on the bottom of the crock-pot dish.
Drain the pineapple juice into a cup. Set aside for the cake mix.
Arrange the pineapple slices on the brown sugar mixture cutting them as needed to fit in one layer without overlapping the slices of pineapple.
Add a cherry in the middle of each slice.
In a large mixing bowl mix together the cake mix according to the box substituting the water with the pineapple juice that you reserved from the can of pineapple slices. If you do not have enough pineapple juice, add water until you have enough.
Pour the cake batter over the pineapples evenly.
Cover and cook on HIGH for 3 to 3 1/2 hours or until a toothpick inserted into the middle comes out clean.