Cake Pineapple Upside Down (Slow Cooker)

Name: Cake Pineapple Upside Down (Slow Cooker)
Prep time: 1 h 10 min
Cook time: 4 h
Total time: 5 h 10 min
Cuisine: American
Ingredients: 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

8 steps

Prep:1h 10minCook:4h

Updated at: Mon, 12 Feb 2024 23:41:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories433.8 kcal (22%)

Total Fat25.3 g (36%)

Carbs47.8 g (18%)

Sugars34 g (38%)

Protein4.6 g (9%)

Sodium172.1 mg (9%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

10 tablespoonsunsalted butter

softened, plus more for greasing insert

½ cuplight brown sugar

firmly packed

2 tablespoonsdark rum

0.5pineapple

ripe, peeled, cored and cut into 1/4-inch-thick slices

1 cupall purpose flour

½ cuppecans toasted

and finely chopped

¾ teaspoonbaking powder

½ teaspoonground cinnamon

¼ teaspoonnutmeg

freshly grated

fine salt

⅔ cupgranulated sugar

2eggs

large, at room temperature

1 teaspoonpure vanilla extract

2 tablespoonswhole milk

½ cupheavy cream

1 tablespoonconfectioners' sugar

1 tablespoonmaraschino cherries

chopped, plus whole for garnish

Instructions

Step 1

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.

Step 2

Combine the flour, pecans, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt in a medium bowl.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Note: 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.