Slow Cooker Pineapple Cranberry Dump Cake Recipes

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SLOW COOKER PINEAPPLE-CRANBERRY DUMP CAKE



Slow Cooker Pineapple-Cranberry Dump Cake image

This dump cake dessert is easy to prepare in a slow cooker. Just dump the ingredients in the pot and you're on your way to a delicious dessert!

Provided by Laurie Johnson Gonzalez

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 3h5m

Yield 10

Number Of Ingredients 5

1 (20 ounce) can crushed pineapple, lightly drained
1 (16 ounce) can whole-berry cranberry sauce
1 (15.25 ounce) package yellow cake mix
½ cup salted butter, melted
1 (7 ounce) can whipped cream, or to taste

Steps:

  • Combine pineapple and cranberry sauce in the bottom of a slow cooker. Sprinkle cake mix evenly on top. Drizzle butter over the cake mix.
  • Cover and cook on Low until a toothpick inserted into the center comes out clean, 3 to 4 hours. Serve warm with whipped cream.

Nutrition Facts : Calories 416 calories, Carbohydrate 61.6 g, Cholesterol 40.2 mg, Fat 18.6 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 384.8 mg, Sugar 39.3 g

SLOW COOKER PINEAPPLE UPSIDE-DOWN CAKE



Slow Cooker Pineapple Upside-Down Cake image

Draping paper towels over the top of the slow cooker helps absorb extra moisture and keeps this sweet, caramelized cake from getting soggy. We line the insert with a double layer of foil to prevent burning around the edges.

Provided by Food Network Kitchen

Categories     dessert

Time 5h10m

Yield 8 servings

Number Of Ingredients 17

10 tablespoons unsalted butter, softened, plus more for greasing insert
1/2 cup firmly packed light brown sugar
2 tablespoons dark rum
1/2 ripe pineapple, peeled, cored and cut into 1/4-inch-thick slices
1 cup all-purpose flour
1/2 cup pecans, toasted and finely chopped
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
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 confectioners' sugar
1 tablespoon chopped maraschino cherries, plus whole for garnish

Steps:

  • Butter the inside of a 4-quart slow cooker insert. Line it completely with a double layer of foil, then butter the foil. Cut up 4 tablespoons of the butter and sprinkle in the bottom of the insert, along with the brown sugar and rum. Arrange the pineapple slices in overlapping circles to completely cover the bottom of the insert; press into the sugar mixture.
  • Combine the flour, pecans, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt in a medium bowl.
  • Combine the remaining 6 tablespoons butter and the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the eggs and vanilla until incorporated.
  • Reduce the speed to low and beat in the flour mixture until just incorporated. Add the milk, increase the speed to medium-high and beat until smooth, about 30 seconds. Evenly spread the batter over the pineapples in the slow cooker.
  • Drape a double layer of paper towels over the top of the slow cooker (without touching the cake) to prevent condensation from dripping from the cover onto the cake. Cover and cook on low until a toothpick inserted in the center comes out clean, 3 to 4 hours. Turn off the slow cooker and let the cake rest for 20 minutes.
  • Lift the cake by the foil and place on a rack to cool (it can be served warm or at room temperature). Carefully invert onto a platter and peel off the foil.
  • Whip the cream until soft peaks form. Fold in the confectioners' sugar and chopped cherries. Serve slices of cake with a dollop of whipped cream and a cherry on top.

SLOW-COOKER PINEAPPLE UPSIDE-DOWN CAKE



Slow-Cooker Pineapple Upside-Down Cake image

Draping paper towels over the top of the slow cooker helps absorb extra moisture and keeps this sweet, caramelized cake from getting soggy. We line the insert with a double layer of foil to prevent burning around the edges.

Provided by Food Network Kitchen

Categories     dessert

Time 5h10m

Yield 8 servings

Number Of Ingredients 17

10 tablespoons unsalted butter, softened, plus more for greasing insert
1/2 cup firmly packed light brown sugar
2 tablespoons dark rum
1/2 ripe pineapple, peeled, cored and cut into 1/4-inch-thick slices
1 cup all-purpose flour
1/2 cup pecans, toasted and finely chopped
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
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 confectioners' sugar
1 tablespoon chopped maraschino cherries, plus whole for garnish

Steps:

  • Butter the inside of a 4-quart slow cooker insert. Line it completely with a double layer of foil, then butter the foil. Cut up 4 tablespoons of the butter and sprinkle in the bottom of the insert, along with the brown sugar and rum. Arrange the pineapple slices in overlapping circles to completely cover the bottom of the insert; press into the sugar mixture.
  • Combine the flour, pecans, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt in a medium bowl.
  • Combine the remaining 6 tablespoons butter and the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the eggs and vanilla until incorporated.
  • Reduce the speed to low and beat in the flour mixture until just incorporated. Add the milk, increase the speed to medium-high and beat until smooth, about 30 seconds. Evenly spread the batter over the pineapples in the slow cooker.
  • Drape a double layer of paper towels over the top of the slow cooker (without touching the cake) to prevent condensation from dripping from the cover onto the cake. Cover and cook on low until a toothpick inserted in the center comes out clean, 3 to 4 hours. Turn off the slow cooker and let the cake rest for 20 minutes.
  • Lift the cake by the foil and place on a rack to cool (it can be served warm or at room temperature). Carefully invert onto a platter and peel off the foil.
  • Whip the cream until soft peaks form. Fold in the confectioners' sugar and chopped cherries. Serve slices of cake with a dollop of whipped cream and a cherry on top.

CRANBERRY PINEAPPLE UPSIDE-DOWN CAKE



Cranberry Pineapple Upside-Down Cake image

Both kids and grown-ups like this gorgeous dessert. It'll keep a few days and is actually better the second day, so you can make it a day ahead. -Sherry Conley, Noel Hants County, Nova Scotia

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 15 servings.

Number Of Ingredients 17

1 cup packed brown sugar
1/2 cup butter, melted
1 can (20 ounces) sliced pineapple, drained
1 cup fresh or frozen cranberries
CAKE:
1 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup sour cream
1 cup fresh or frozen cranberries, halved
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9-in. baking pan. Top with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple., For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and allspice; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.

Nutrition Facts : Calories 402 calories, Fat 21g fat (13g saturated fat), Cholesterol 84mg cholesterol, Sodium 363mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

PINEAPPLE UPSIDE-DOWN DUMP CAKE



Pineapple Upside-Down Dump Cake image

This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. -Karin Gatewood, Dallas, Texas

Provided by Taste of Home

Categories     Desserts

Time 2h10m

Yield 10 servings.

Number Of Ingredients 7

3/4 cup butter, divided
2/3 cup packed brown sugar
1 jar (6 ounces) maraschino cherries, drained
1/2 cup chopped pecans, toasted
1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
1 package yellow cake mix (regular size)
Vanilla ice cream, optional

Steps:

  • In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top., Cook, covered, on high until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.), Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.

Nutrition Facts : Calories 455 calories, Fat 22g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 418mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 1g fiber), Protein 3g protein.

SLOW COOKER CHERRY AND PINEAPPLE DELIGHT



Slow Cooker Cherry and Pineapple Delight image

A good friend gave me this recipe and I converted it for the slow cooker. A great dessert for Sunday afternoon. Serve with ice cream on top.

Provided by Terry

Categories     Desserts     Cakes     Pineapple Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 5

1 (21 ounce) can cherry pie filling
1 (20 ounce) can crushed pineapple, undrained
1 (18 ounce) package yellow cake mix
½ cup salted butter, melted
½ cup chopped walnuts

Steps:

  • Place cherry pie filling in the bottom of a slow cooker. Place crushed pineapple on top.
  • Mix cake mix and butter together in a bowl. Spread evenly over cherry and pineapple. Sprinkle with walnuts.
  • Cover and cook on High for 1 1/2 to 2 hours, or on Low for 3 to 4 hours. Spoon into serving dishes and serve warm.

Nutrition Facts : Calories 443.1 calories, Carbohydrate 66.1 g, Cholesterol 25.4 mg, Fat 19.1 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 7.1 g, Sodium 412 mg, Sugar 30.4 g

CRANBERRY/PINEAPPLE CAKE



Cranberry/pineapple Cake image

Make and share this Cranberry/pineapple Cake recipe from Food.com.

Provided by KarenK

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 teaspoon salt
1 1/2 teaspoons vanilla
1 1/2 cups cranberries (fresh or frozen)
8 ounces crushed pineapple in juice
1 cup salad oil
2 eggs

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, sift dry ingredients together.
  • Add vanilla, cranberries, pineapple, eggs, and salad oil.
  • Mix well.
  • Do not beat.
  • Pour mixture into a greased 10 inch tube pan (or 10 cup bundt pan).
  • Bake 1 hour or until done.
  • Cool and slice.

SLOW-COOKER PINEAPPLE UPSIDE DOWN CAKE



Slow-Cooker Pineapple Upside Down Cake image

A favorite dessert in a brand new way. Slow cook this cake and free up your oven for other dishes!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 6

1 cup packed brown sugar
1/4 cup butter, melted
1 can (20 oz) pineapple slices in juice, drained, juice reserved
10 maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ yellow cake mix
Vegetable oil and eggs called for on cake mix box

Steps:

  • Spray 6-quart slow cooker with cooking spray. In small bowl, mix brown sugar and melted butter; spread evenly in bottom of slow cooker. Arrange pineapple slices on brown sugar mixture, cutting as needed to fit in one layer. Place cherry in center of each slice and around slices, as needed.
  • Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  • Cook on High heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Cool 15 minutes.
  • Place heatproof serving plate upside down onto ceramic base; carefully turn plate and ceramic base over. Remove ceramic base.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 26 g, TransFat 0 g

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