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Slow Cooker Pineapple Spoon Cake

While we were skeptical at first about the success of baking a cake in a slow cooker, we saw and tasted how the first one turned out and were hooked – we never looked back! Seriously, does it get better than pouring your ingredients into your trusty slow cooker and then walking away to get some errands done or, if the stars are aligned, sitting down and relaxing for a bit. That’s it! This pineapple spoon cake basically cooks itself, save for the glaze you need to pour on at the end, and it is so, unbelievably good!
Okay, so are you wondering what exactly pineapple spoon cake is? You start with a regular, ol’ store-bought yellow cake mix, and then to that you’re going to add all the necessary fixings to really spruce it up. Crushed pineapple to start – and make sure to save all the juices, since you’ll use those later – then shredded coconut and chopped pecans for a little tropical-flavored crunch.
That’ll all go into the slow cooker for two to four hours (depending on whether you cook it on low or high), but the important thing to know before it starts cooking is to place a couple layers of paper towels across the top of your slow cooker before putting the lid on and turning it on. The paper towels will catch any condensation that would otherwise fall onto the top of your cake, keeping it from forming a nice, golden top layer. And anyone who knows anything about cake knows you gotta have that golden top layer.
All right, so the cake is cooking away nicely and almost done – let it do its thing and don’t open the lid until the two hours are up – so it’s time for you to make the glaze. More of the same yummy ingredients that went into the cake, the glaze is comprised of any remaining pineapple and pineapple juice, powdered sugar, shredded coconut and pecans.

Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.