Pineapple Upside Down Dump Cake ((Crockpot)

Contributed By: Terry Borden


3/4 cup butter, divided
2/3 cup packed brown sugar
1 jar (6 ounces) maraschino cherries, drained
1/2 cup chopped pecans, toasted
1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
1 package yellow cake mix (regular size)
Vanilla ice cream, optional


1. In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top.
2. Cook, covered, on high until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.)
3. Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.

Helpful Hints:

This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too.
TOTAL TIME: Prep: 10 min. Cook: 2 hours + standing
YIELD: 10 servings.

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