Here’s the recipe for a Pineapple Upside Down Cake cooked in a slow cooker, step by step:
Pineapple Upside Down Cake!
I’ve never made a cake in the slow cooker before, but I love this in the oven, so I thought I’d try it in the slow cooker to have it ready straight after dinner. This way, I could use the oven for our meal, and it was convenient to have the pudding in a separate appliance ready and warm.
Ingredients:
– 50g softened butter
– 50g light brown sugar
– 7 pineapple rings (drained)
– 7 glacé cherries (I use more)
– 100g softened butter
– 100g golden caster sugar
– 2 eggs
– 100g self-raising flour
– 1 tsp vanilla extract
– 1 tsp baking powder
Directions:
1. Melt the butter and sugar in a pan. Once well blended, pour it into your slow cooker (I lightly greased mine, but I have a non-stick cooker – you may need to use greaseproof paper). Let the mixture set a little while the slow cooker is still switched off.
2. Make your cake mix (or use a packet mix if you prefer). I made my own by whisking together 100g of softened butter, 100g of golden caster sugar, 2 eggs, 100g of self-raising flour, 1 tsp vanilla extract, and 1 tsp baking powder.
3. Place the pineapple rings over the butter and sugar mixture in the slow cooker. Add the glacé cherries in the middle of the rings and fill any gaps with extra cherries if you like.
4. Pour the cake mix over the pineapple and cherries.
5. Switch the slow cooker to high, place a tea towel over the top, and cover with the lid. Let it cook for 2 ½ to 3 hours.
6. Once it’s done, use oven gloves to take the insert out of the cooker. Place a dish or plate under the sponge and carefully turn it upside down so that the pineapple pattern is on top.
Enjoy your delicious dessert!