Pineapple Upside-Down Cake

3.3
(29)

This is one instance where we like to use canned fruit instead of the fresh stuff because those rings are oh so perfect and just screaming for maraschino cherries. But if you've got wicked knife skills, by all means, go ahead and slice and core a fresh pineapple to use. You might want to grab a friend when it comes time to invert: slow cooker inserts can be heavy and you'll need to hold another plate to catch the cake when you invert it. We think pineapple's intense sweetness and acidity go very nicely with something creamy and fatty like unsweetened whipped cream.

Slow-Cooker Pineapple Upside-Down Cake
If you’ve never made pineapple upside down cake, this recipe is a good place to start. Most upside-down cake recipes require you to make a traditional caramel and pour it into a cake pan before you layer on the fruit and the batter, which can be intimidating, even for seasoned upside-down cake bakers. But this one only requires mixing a bit of brown sugar with melted butter and smearing it on the bottom of a slow cooker and we KNOW you can handle that. We love a classic pineapple approach but come summer try this with peaches, plums or apricots. Get the recipe: Slow-Cooker Pineapple Upside-Down. Photo: Victor Protasio
Hands On Time:
25 mins
Total Time:
3 hrs 15 mins
Yield:
8 serves

Ingredients

  • ¾ cup packed dark brown sugar

  • 3 tablespoons unsalted butter, melted

  • ½ teaspoon kosher salt, divided

  • 2 (8-oz.) cans pineapple slices in juice, drained

  • ¾ cup granulated sugar

  • ½ cup canola oil

  • 1 large egg

  • 1 large egg yolk

  • 1 teaspoon vanilla extract

  • 2 cups (about 8½ oz.) all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ cup whole milk

Directions

  1. Stir together brown sugar, melted butter, and ¼ teaspoon of salt in a small bowl. Generously coat a 6- to 7-quart round or oval slow cooker with cooking spray. Spread the brown sugar mixture evenly in the bottom of the slow cooker. Arrange pineapple slices over brown sugar mixture, trimming as necessary to make an even layer.

  2. Beat granulated sugar, oil, egg, and egg yolk in a medium bowl with an electric mixer on medium speed until slightly thickened and smooth, about 2 minutes. Stir in vanilla. Whisk together flour, baking powder, baking soda, and the remaining ¼ teaspoon of salt in a medium bowl. Stir half of the flour mixture into the batter until almost incorporated. Add milk, and stir to combine. Add remaining flour mixture, and stir just until incorporated. Spoon batter over pineapples, and spread to edges of slow cooker with an offset spatula.

  3. Drape a clean kitchen towel over the slow cooker, and place the lid over the towel. Pull towel taut under the lid. Cook on LOW until a wooden pick inserted in the center comes out clean, about 2 hours and 30 minutes. Remove slow-cooker insert to a wire rack, and let stand until cool enough to handle about 20 minutes. Place a cutting board or serving plate over a slow-cooker insert, and carefully invert to release the cake. Serve warm or at room temperature.

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