Pineapple Upside-Down Dump Cake
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.
Prep time:
Cook time:
Serving size: 10
Calories per serving: 202
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 202
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 mixes (regular size)
Vanilla ice cream, optional
Directions:
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 2 hours, or until fruit mixture is bubbly. (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.
Source: tasteofhome.com
Cook, covered, on high 2 hours, or until fruit mixture is bubbly. (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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
