Slow-Cooker Dump Cake

Total Time Prep: 10 min. Cook: 2 hours + standing
Yield 10 servings
Our crockpot dump cake combines the classic flavors of pineapple upside-down cake with the ease of slow-cooking. Just dump the ingredients in and let them simmer—it doesn’t get much better than that!

Ingredients

  • 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

Directions

  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 2 hours, or until fruit mixture is bubbly. (To avoid scorching, rotate slow-cooker insert a 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.

Nutrition Facts

1/2 cup: 455 calories, 22g fat (10g saturated fat), 37mg cholesterol, 418mg sodium, 66g carbohydrate (47g sugars, 1g fiber), 3g protein.

No matter the season, this dump cake recipe is wonderful! It works well with gluten-free and sugar-free cake mixes too. —Karin Gatewood, Josephine, Texas
Recipe Creator