Crockpot Pineapple Upside-Down Cake

The classic 1950s pineapple upside-down cake, reimagined for the slow cooker. The whole thing comes together in a Bread ‘N Cake Bake pan inside your crockpot, perfect for summer cookouts when you don’t want to heat the oven, or for keeping the entree dish slot free.

The brown sugar and butter caramel layer sets up at the bottom of the pan, where it bubbles and merges with the pineapple juices during the long slow cook. When you invert the cake, that layer becomes the glossy mahogany top covering the iconic pineapple-and-cherry pattern.

Using the reserved pineapple juice as part of the liquid in the cake mix is the move that ties the entire cake together. The juice infuses the cake batter with subtle tropical flavor that matches the fruit topping.

The slow cooker bakes more gently than an oven, producing a denser, more pudding-like cake with intensified caramel flavor. The texture is different from oven-baked, in a good way.

Pro Tips

• Invert the cake immediately after cooking. Let it sit and the caramel layer cools, sticks to the pan, and won’t release cleanly.

• Pat the pineapple slices dry before placing them on the brown sugar. Excess juice creates pockets of unset wet sugar.

• Cut maraschino cherries in half and place cut-side down. Whole cherries roll around during cooking, throwing off the pattern.

• Cover the pan tightly to prevent condensation from dripping back into the cake. A piece of foil under the lid catches drips.

Variations

• Use crushed pineapple instead of slices for a more even fruit distribution, or pineapple chunks for a rustic look.

• Substitute halved peaches or apricots for the pineapple for a different fruit upside-down cake.

• Add a pinch of cinnamon and a tablespoon of rum to the caramel for tropical depth.