Slow Cooker Pineapple Upside-Down Cake

Name: Slow Cooker Pineapple Upside-Down Cake
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 118 milliliters firmly packed light brown sugar; 1 Tbsp confectioners sugar; 2 Tbsps dark rum; 2 larges eggs, at room temperature; 237 milliliters all-purpose flour; 158 milliliters granulated sugar; 1 teaspoons ground cinnamon; 118 milliliters heavy cream; 1 Tbsp chopped maraschino cherries, plus whole for garnish; 0 teaspoons freshly grated nutmeg; 118 milliliters pecans, toasted and finely chopped; 1 ripe pineapple, peeled, cored and cut into 1/4-inch-thick slices; 8 servings Fine salt; 10 Tbsps unsalted butter, softened, plus more for greasing insert; 1 teaspoon pure vanilla extract; 2 Tbsps whole milk

Slow Cooker Pineapple Upside-Down Cake might be just the dessert you are searching for. This recipe makes 8 servings with 458 calories, 4g of protein, and 26g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, nutmeg, confectioners' sugar, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 5 hours and 10 minutes.

Instructions

Butter the inside of a 4-quart slow cooker insert. Line it completely with a double layer of foil, then butter the foil.

Ingredients you will need

Butter

Equipment you will use

Slow Cooker

Aluminum 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.

Ingredients you will need

Pineapple Rings

Brown Sugar

Butter

Sugar

Rum

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

Ingredients you will need

Baking Powder

Cinnamon

Nutmeg

Pecans

All Purpose Flour

Salt

Equipment you will use

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.

Ingredients you will need

Granulated Sugar

Vanilla

Butter

Egg

Equipment you will use

Stand Mixer

Hand Mixer

Bowl

Reduce the speed to low and beat in the flour mixture until just incorporated.

Ingredients you will need

All Purpose Flour

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.

Ingredients you will need

Pineapple

Spread

Milk

Equipment you will use

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.

Equipment you will use

Paper Towels

Slow Cooker

Toothpicks

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.

Equipment you will use

Aluminum Foil

Whip the cream until soft peaks form. Fold in the confectioners' sugar and chopped cherries.

Ingredients you will need

Powdered Sugar