Pineapple Upside-Down Cake

Yield: Serves 12

Yes, you can actually make a cake in a slow cooker. This dense pineapple upside-down cake is a surprising success. Flipping it out of the cooker requires a little bit of practice, but you’ll be surprised how easily the cake slides out.

Recipe by Elizabeth Chorney-Booth



⅓ cup butter, melted

1 cup brown sugar

6 pineapple rings

6 maraschino cherries


½ cup butter, softened

1 cup sugar

2 eggs

1 tsp (5 mL) vanilla

⅔ cup (160 mL) milk

1¾ cups flour

1 Tbs baking powder

½ tsp salt

½ cup dried sweet shredded coconut


  1. Spray a round 4 or 6-quart slow cooker with non-stick cooking spray.
  2. Combine the melted butter with the brown sugar. Spread evenly on the bottom of the slow cooker. Arrange the pineapple rings on top and place a cherry in the centre of each ring. Add extra cherries in the spaces between the rings.
  3. Using an electric mixer, cream the butter and the sugar until light and fluffy. Mix in the eggs one at a time, followed by the vanilla and milk.
  4. Stir together the flour, baking powder and salt in a separate bowl, then slowly add to the batter with the mixer on low. Stir in the coconut.
  5. Gently scrape the batter into slow cooker, being careful not to disturb the pineapples. Cook for 2½ - 3 hours on high or until a toothpick inserted in the centre of the cake comes out clean and the edges are firm. Remove the ceramic liner from the slow cooker and let cool on a wire rack for 15 mins. Run a knife along the edge of the cake and in a single motion; flip the liner onto a serving plate and let the cake slide out.

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