CROCK POT PINEAPPLE UPSIDE DOWN CAKE

It’s Sunday and I have not one but three crock pots going today. I had several new recipes I wanted to try before serving them to company.  I started this morning with a new recipe for pulled pork Hawaiian style. It turned out well. The flavor was kind of sweet and tangy.  It will go great with the King Hawaiian rolls and some coleslaw. The second crock pot had a blanco queso dip made with Asadero cheese. Don’t try it! It failed miserably. The cheese doesn't melt the way Velveeta does. It just clumped together and wouldn't mix with the milk. I had to just dump out the whole pot. It would probably work better with American white cheese but I thought I would try a different cheese this time. My third crock pot recipe was the best yet, dessert for tonight. It turned out wonderful. I was very pleased with the results. The cake was very moist and tasty. I used the pineapple juice in place of the water in the cake mix and it made all the difference in the flavor. Lining the crock pot with foil made it so easy to flip the cake out and clean up was a breeze. My only problem with this dessert was it was finished before my dinner and I had to wait to eat it! Next time I plan on timing things a little better and having some vanilla ice cream on hand too. This recipe will definitely be on my dessert rotation. 

INGREDIENTS:

½ cup of melted butter

 1 cup of brown sugar ( I used dark brown sugar)

1 20 oz. can of pineapple slices, reserve the juice for the cake mix

6-8 maraschino cherries

1 box of yellow cake mix

 

DIRECTIONS:

Butter the crock pot or spray it with PAM so the juices won't stick. Then layer it with foil and butter your foil. This prevents the cake from sticking to the side of the foil and allows for easy flipping. Combine the butter and brown sugar and spread over the bottom of the foil. Then place the pineapple rings down with a cherry in the middle. Next mix the cake mix according to the package and pour over the top of the fruit. Cover with 2 dish towels and the lid. Cook the cake on high for 1 hour or low for 3 ½ hours. The cake is done when your toothpick comes out clean. Serve warm with vanilla ice cream or whip cream on top.