Cake lovers, rejoice! If you’re looking for an easy and delicious dessert to make, you’re in the right place. In this article, we’ll be sharing two recipes for crock pot pineapple upside down cake. This classic dessert is a crowd-pleaser and perfect for any occasion. Whether you’re hosting a dinner party or simply craving something sweet, this cake is sure to satisfy your taste buds. So, grab your crock pot and let’s get baking!
Recipe 1: Classic Crock Pot Pineapple Upside Down Cake
Ingredients:
- 1 can pineapple rings in juice
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
Instructions:
- Drain the pineapple rings and reserve the juice.
- In a small bowl, mix the melted butter and brown sugar. Spread the mixture evenly in the bottom of your crock pot.
- Add the pineapple rings on top of the brown sugar mixture.
- In a separate bowl, mix the granulated sugar, oil, eggs, and vanilla extract.
- Add the flour, baking powder, and salt to the mixture and mix well.
- Gradually add the milk and reserved pineapple juice to the mixture, stirring until well combined.
- Pour the batter over the pineapple rings in the crock pot.
- Cover the crock pot and cook on low for 3-4 hours or until a toothpick inserted in the center of the cake comes out clean.
- Once cooked, remove the crock pot from the heat and let it cool for a few minutes.
- Place a plate or serving dish over the crock pot and carefully invert the cake onto the plate.
- Serve warm and enjoy!
Nutritional Information:
Serving Size: 1 slice
Calories: 352
Total Fat: 15g
Saturated Fat: 6g
Cholesterol: 64mg
Sodium: 282mg
Total Carbohydrates: 51g
Dietary Fiber: 1g
Sugar: 35g
Protein: 4g
Cooking Time:
3-4 hours on low
Equipment:
Crock Pot/Slow Cooker
Serving Suggestions:
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with a cup of coffee or tea.
Variations:
You can add a teaspoon of cinnamon to the batter for a slightly spiced flavor. You can also substitute the pineapple rings for other fruits such as peaches or cherries.
Substitutions:
If you don’t have brown sugar, you can substitute it with granulated sugar. You can also use butter instead of vegetable oil if you prefer.
Storage:
You can store the leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to 3 months.
Tips:
- Make sure to spread the brown sugar mixture evenly in the crock pot to ensure that the cake cooks evenly.
- Don’t overmix the batter as this can result in a tough cake.
- Make sure to let the cake cool for a few minutes before inverting it onto a plate to prevent it from falling apart.
Frequently Asked Questions:
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple instead of canned. Simply cut the pineapple into rings and use it in the recipe as you would the canned pineapple.
Can I use a cake mix instead of making the batter from scratch?
Yes, you can use a yellow cake mix instead of making the batter from scratch. Follow the instructions on the cake mix box and then pour the batter over the pineapple rings in the crock pot.
Recipe 2: Vegan Crock Pot Pineapple Upside Down Cake
Ingredients:
- 1 can pineapple rings in juice
- 1/4 cup vegan butter, melted
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup almond milk
Instructions:
- Drain the pineapple rings and reserve the juice.
- In a small bowl, mix the melted vegan butter and brown sugar. Spread the mixture evenly in the bottom of your crock pot.
- Add the pineapple rings on top of the brown sugar mixture.
- In a separate bowl, mix the granulated sugar, applesauce, flax eggs, and vanilla extract.
- Add the flour, baking powder, and salt to the mixture and mix well.
- Gradually add the almond milk and reserved pineapple juice to the mixture, stirring until well combined.
- Pour the batter over the pineapple rings in the crock pot.
- Cover the crock pot and cook on low for 3-4 hours or until a toothpick inserted in the center of the cake comes out clean.
- Once cooked, remove the crock pot from the heat and let it cool for a few minutes.
- Place a plate or serving dish over the crock pot and carefully invert the cake onto the plate.
- Serve warm and enjoy!
Nutritional Information:
Serving Size: 1 slice
Calories: 292
Total Fat: 9g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 267mg
Total Carbohydrates: 51g
Dietary Fiber: 1g
Sugar: 35g
Protein: 3g
Cooking Time:
3-4 hours on low
Equipment:
Crock Pot/Slow Cooker
Serving Suggestions:
You can serve this cake on its own or with a scoop of vegan ice cream. It pairs well with a cup of coffee or tea.
Variations:
You can add a teaspoon of cinnamon to the batter for a slightly spiced flavor. You can also substitute the pineapple rings for other fruits such as peaches or cherries.
Substitutions:
If you don’t have almond milk, you can use any other non-dairy milk such as soy milk or oat milk. You can also use coconut oil instead of vegan butter if you prefer.
Storage:
You can store the leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to 3 months.
Tips:
- Make sure to spread the brown sugar mixture evenly in the crock pot to ensure that the cake cooks evenly.
- Don’t overmix the batter as this can result in a tough cake.
- Make sure to let the cake cool for a few minutes before inverting it onto a plate to prevent it from falling apart.
Frequently Asked Questions:
Can I use a different type of egg substitute?
Yes, you can use any egg substitute that works for you. Some other options include mashed bananas or unsweetened applesauce.
Can I use a different type of non-d