Slow Cooker Coconut Pineapple Spoon Cake is heaven in a bowl. All the tropical flavors in one dessert here!
Finally a new dessert recipe on the blog for you! I get focused on making dinners for the family and forget that the slow cooker can make so many other wonderful things.
This cake such a great flavor combination. Have you ever had pineapple fluff? It’s a mixture of pineapple, coconut, marshmallows and whipped cream. Well, that is what this cake tastes like to me!
To make this cake and glaze you will need a 20 ounce can of crushed pineapple. Read the directions carefully below in my recipe and don’t throw away any of the pineapple or juices. Part of the pineapple and juices go into the sweet buttery glaze that gets put on the cake at the end of the cooking time.
You can’t tell from the pictures, but this cake sets up very well. The glaze makes it look like it hasn’t but rest assured there is cake texture under all that glaze. You can watch the video to see what the cake looks like inside.
You can see how easy it is to put this cake together in my short YouTube video below. You can follow me on YouTube, here.
Have a great weekend!
- 1 (15.25-oz.) pkg. yellow cake mix
- 1 cup water
- 3 eggs
- ½ cup melted butter (1 stick)
- 1 cup drained crushed pineapple from a 20 ounce can (save all the juices and remaining pineapple for the glaze)
- 1 cup coconut
- ¼ cup chopped pecans
- 1½ cups powdered sugar
- Remaining juices and pineapple from the above can of crushed pineapple (measures out to be about a cup)
- ¼ cup melted butter
- ½ cup coconut
- ¼ cup chopped pecans
- 6-quart oval
- Add the cake ingredients into a large bowl and whisk until the batter just comes together, do not over mix, some little lumps of cake mix are fine.
- Spray the slow cooker with non-stick spray and add the batter to the slow cooker. Smooth out the batter with a spatula.
- Cover and cook on HIGH for 2 hours, keep the lid on THE ENTIRE TIME.
- When the cooking time is done, turn off the slow cooker and make start making the glaze.
- Add the powdered sugar, remaining pineapple, melted butter, coconut and chopped pecans. Whisk until a sauce forms. Pour this mixture over the warm cake. Let the cake sit for 5 minutes with the glaze on top, covered.
- Spoon out servings into bowls and serve with whipped cream if desired.
I used my 6-quart Crock-Pot for this recipe. An oval slow cooker will work best for this recipe.
You may also like: Slow Cooker Barbecue Beef Sandwiches
Dee Panneton says
April 21, 2017 at 6:01 pmLove your Pineapple slow cooker cake. It was a big hit at my party.
I would like to double the recipe. Can you send me the recipe or directions
how I can do this.
Sarah Olson says
April 21, 2017 at 6:47 pmHi Dee! I’m unsure how it would do being doubled. I’m worried it wouldn’t get set in the middle.
Dee Panneton says
April 21, 2017 at 9:49 pmThank you for your prompt reply.
I will just make it into two separate slow cookers.
Martha says
April 24, 2017 at 1:58 pmAll of my favorite flavors in one cake…this is a must make! What kind of cake mix did you use? White? Yellow? (It looks like yellow.) Cake with pudding in the mix? I am anticipating my indecisiveness in the cake mix aisle at the store. 😉
Sarah Olson says
April 24, 2017 at 4:55 pmYellow! I’ll add that to the recipe.
Martha says
April 24, 2017 at 5:34 pmThank you, Sarah!
Mick says
April 25, 2017 at 12:03 pmI made this last night. After 2 hours and adding the glaze it was not even close to being done. The center was still complete liquid. I scooped out the middle and let it cook on low for about another hour. Still not fully cooked. The part that was cooked tasted good but I think this might be better done in an oven.
Sarah Olson says
April 25, 2017 at 2:23 pmI wouldn’t of opened the lid if it didn’t look set, that adds a ton more time. Also did you open the lid even once during the cooking time? That would effect it also.
Mick says
April 25, 2017 at 6:51 pmI didn’t open the lid. Cooked it on high just over 2 hours on high. Followed the recipe exactly. It just didn’t turn out fo me. No worries. Still tasted good.
Sarah Olson says
April 25, 2017 at 9:47 pmDarn! I’m glad it still tasted good though!
Sharon Herrmann says
April 30, 2017 at 9:22 amI don’t have a 6-quart crock pot. Any idea on how long it would take to do this in the oven?
Sarah Olson says
April 30, 2017 at 5:10 pmThe same amount of time that the box says for the size cake pans you are using 🙂
jemsmom97 says
May 13, 2017 at 11:46 amI have one of those cake pan sized slow cookers (Rival, I think!) and I’m going to see how this cake works in it! No idea how much time, but I’m thinking maybe a little less than two hours. Wish me luck!
rhelton says
September 4, 2017 at 8:16 amHow did this turn out?
Mary Drinkwater says
June 6, 2017 at 8:57 amI have a 4 quart slow cooker. Is there a way to adjust the recipe to work in the smaller size?
Sarah Olson says
June 6, 2017 at 9:44 amHi Mary! I’m unsure how to adapt it, I like the oblong slow cooker for this recipe to insure the center gets cooked.
Carin Zachritz says
August 14, 2017 at 7:28 amI cooked accordingly, never took the lid off and it took 3 1/2 hours to cook completely. I used the same type slow cooker as yours, I followed the recipe exactly. After the 3 1/2 hours my husband was ready to drink it if he had to, fortunately I only had to remove about 2 serving spoons full of batter. We enjoyed it very much, but next time it’s going into the oven. Thanks for sharing.
Laurie Stayton says
November 25, 2017 at 9:21 amAny idea how this would work with a gluten free cake mix? The boxes come with one layer, so I imagine I’d have to use two boxes. Anybody tried it? This cake looks delicious!
Emily says
November 25, 2017 at 2:17 pmMaybe the posters who had trouble with the batter setting didn’t take enough time to get all the moisture out of the pineapple that went into it. Mine is turning out great, can’t wait to share it with friends!
Sarah Olson says
November 27, 2017 at 11:12 amSo great to hear Emily!
Trey says
January 1, 2018 at 2:34 pmQuestion – is this made using fresh flake coconut or the sweetened flake coconut from the baking aisle?
Sarah Olson says
January 1, 2018 at 2:41 pmI used the sweetened flake from the baking aisle
Angela says
January 2, 2018 at 2:05 pmIs there a way to make this Vegan?
Mandy @ South Your Mouth says
February 24, 2018 at 5:50 amThis looks AMAZING! Brilliant idea!
Sarah Olson says
February 24, 2018 at 9:28 amThanks Mandy!
SusanLouise Burr says
March 23, 2018 at 5:38 pmMy glaze was really soupy so I strained some juice off, but it still doesn’t look right. Is this supposed to thicken or soak into the finished cake?
Sarah Olson says
March 24, 2018 at 10:36 amIt will soak into the cake
Laura Radford says
May 13, 2018 at 10:03 amFollowed the recipe as well, and it took longer than 2 hours to cook
Billie Ann says
June 2, 2018 at 5:49 pmI just made this!.. followed the recipe exactly the way it’s typed! set the cooker for 2 hours… the cake was done complete.. IT was really good! its a keeper!
Jennifer M says
June 3, 2018 at 4:55 amHi. I had the opposite problem of a lot of people. My cake burned on the edges after 2 hrs. of cooking. I think 1:40 or 1:45 might have saved it but I don’t know.
I also have to comment on the sweetness. It’s a little overpowering but some whipped cream tones it down a bit.
Jackie Easterwood says
October 23, 2018 at 10:23 amOn my crock pot 4 hours is high. There isn’t a 2 hour setting. Should I still only do 2 hours or should I leave it in for the full 4 hours?