Slow Cooker Pineapple Upside-Down Cake

Difficulty: Easy

Serves: 8

Nutrition per Serving
Serving Size: 1 of 8 servings
Calories: 460
Total Fat: 26 g
Saturated Fat: 13 g
Carbohydrates: 53 g
Dietary Fiber: 2 g
Sugars: 38 g
Protein: 5 g
Cholesterol: 102 mg
Sodium: 384 mg

Total Time: 5 hr 10 min
Preparation: 20 min
Resting: 50 min
Cooking: 4 hr

Transform your slow cooker into a dessert powerhouse with this irresistible Pineapple Upside-Down Cake! Juicy pineapple rings caramelize to perfection atop a fluffy, pecan-studded batter, creating a tropical treat that's effortlessly gourmet. Paper towels under the lid trap excess moisture for a delightfully crisp top, while foil lining prevents edge-burninggenius hacks for slow-cooker success that will have everyone begging for seconds.

Ingredients ():

10 tablespoons unsalted butter, softened, plus extra for greasing the insert
1/2 cup packed light brown sugar
2 tablespoons dark rum
1/2 fresh pineapple, peeled, cored, and cut into 1/4-inch-thick rings
1 cup all-purpose flour
1/2 cup toasted, finely chopped pecans
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of fine salt
2/3 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 tablespoons whole milk
1/2 cup heavy cream
1 tablespoon powdered sugar
1 tablespoon chopped maraschino cherries, plus whole cherries for garnish

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Grease a 4-quart slow cooker insert with butter. Fully line it with double layers of foil and butter the foil well. Cut 4 tablespoons butter into bits and scatter on the bottom along with brown sugar and rum. Neatly arrange pineapple slices overlapping in circles, covering the bottom completely; press them down into the sugar mixture.
In a medium bowl, mix together flour, pecans, baking powder, cinnamon, nutmeg, and 1/2 teaspoon salt.
Using a stand mixer with paddle attachment or hand mixer, beat remaining 6 tablespoons of butter and granulated sugar on medium-high until pale and fluffy, about 3 minutes. Scrape the bowl's sides then incorporate eggs and vanilla until blended.
Lower the speed and gently mix in the flour blend until just combined. Add milk, then beat on medium-high until smooth, about half a minute. Spread the batter evenly atop the pineapple in the slow cooker.
Cover the slow cooker with a double layer of paper towels draped over (but not touching the cake) to catch condensation. Replace the lid and cook on low until a toothpick inserted into the center comes out clean, about 3 to 4 hours. Turn off the slow cooker and let cake sit for 20 minutes.
Lift the cake out using the foil edges and transfer to a cooling rack; it may be served warm or at room temperature. Invert carefully onto a serving plate and peel off the foil.
Whip the cream until soft peaks form, folding in powdered sugar and chopped cherries. Serve slices topped with whipped cream and a whole cherry.