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
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
- Spray a round 4 or 6-quart slow cooker with non-stick cooking spray.
- 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.
- 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.
- 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.
- 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.