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.
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