Slow Cooker Pineapple Coconut Spoon Cake // Magical Slow Cooker

 

Ingredients 
 

For the cake

  • 15.25 oz yellow cake mix
  • 1 cup water
  • 3 eggs
  • 1/2 cup butter, (1 stick); melted
  • 20 oz crushed pineapple , divided; 1 cup drained; save all the juices and remaining pineapple for the glaze
  • 1 cup coconut
  • 1/4 cup chopped pecans

For the glaze:

  • 1 1/2 cups powdered sugar
  • reserved crush pineapple, measures out to be about a cup
  • 1/4 cup butter, melted
  • 1/2 cup coconut
  • 1/4 cup pecans, chopped

Instructions 

  • 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.

Glaze

  • Add the powdered sugar, remaining pineapple, melted butter, coconut and chopped pecans to a bowl.
  • 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.

Sarah’s Notes

Can I take this cake out of the slow cooker in one piece?
This cake is too gooey to be taken out of the slow cooker unless it was refrigerated. I recommend serving this warm right out of the slow cooker.
Can I make this in the oven instead of the slow cooker?
Yes! Bake as directed on the box for what size cake pan you are using. Then add the glaze when the cake is hot out of the oven.

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