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Some recipes sneak into your life and become little traditions without warning. This one did just that.
I made it one lazy Sunday when it was too chilly to feel like spring but too late in the day to start anything complicated. I had half a can of pineapple sitting in the fridge (you know how those random cans hang around forever), a box of yellow cake mix in the pantry, and a serious craving for something sweet but warm and cozy. I didn’t want to bake-bake, and I sure didn’t want to frost anything. I just wanted something spoonable, soft, and a little tropical to brighten things up.
This cake came together in minutes, slow-cooked while I folded laundry and listened to old Carole King records, and by the time it was done, the house smelled like sunshine. My husband and I stood over the slow cooker with spoons like we were teenagers again.
And now? I can’t make it without someone requesting seconds before the first bowl is even gone.
What Makes This Cake So Dang Lovable
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It’s a hug in a bowl. Soft, gooey, sweet-but-not-too-sweet.
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Practically effortless. You don’t even need a mixer.
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All pantry stuff. No running to the store.
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Feeds your soul and your people. Trust me—folks will go back for more.
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That glaze. It’s not optional. It’s everything.
Ingredients You Probably Already Have (and What to Do If You Don’t)
Let’s keep it real—if I can make this cake with what’s already in my kitchen, chances are you can too.
For the cake part:
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Yellow cake mix – That standard 15.25 oz. box. If you only have white cake mix, no big deal. Use what you’ve got.
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Water, eggs, butter – Just the usual suspects.
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Crushed pineapple – Drain off most of the juice, but save it. We’ll need it for the glaze.
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Shredded coconut – Sweetened or unsweetened. It all works.
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Pecans – Roughly chopped. If you don’t have ‘em, use walnuts or leave ’em out. No stress.
For the glaze:
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Powdered sugar – Don’t try to skip this. It’s the sweet glue that ties it all together.
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That leftover pineapple + juice – Adds flavor and moisture.
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Melted butter – Oh yes.
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More coconut and pecans – Because once is not enough.
And hey, if you’ve got whipped cream or vanilla ice cream on hand—bring it out. This cake loves a creamy topping.
Step-by-Step, Just Like I Make It
Alright, here’s how I throw this together. You don’t need to fuss—just follow the rhythm.
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Mix the cake stuff. Grab a big bowl. Stir together cake mix, water, eggs, and melted butter. Once that’s smooth, fold in the crushed pineapple, coconut, and pecans. It’s going to smell good already.
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Grease the slow cooker. Like, really grease it. I spray the heck out of it with nonstick spray.
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Pour in the batter and smooth the top a bit. Nothing fancy—just make it even.
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Paper towel trick! Lay two paper towels across the top of the slow cooker (just the cooker, not the lid yet). Then place the lid on top. This catches steam so the top of your cake doesn’t get soggy. I know it sounds weird. Trust me—it works.
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Let it cook. High for 2 hours or low for 4. No peeking! Just walk away and go do life.
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Make the glaze. When the cake’s close to done, stir together the powdered sugar, leftover pineapple and juice, melted butter, coconut, and pecans. You want it pourable but thick enough to stick.
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Glaze it up. Once the cake is done, take off the lid and paper towels. Pour that glaze all over the warm cake, slap the lid back on, and give it 5–10 minutes to soak in.
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Scoop and serve. No slicing here—it’s soft and pudding-like. Just grab a big spoon and go for it.
Want to Switch It Up a Bit?
This cake plays well with others. Here are a few fun twists I’ve tried:
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Add a splash of rum or rum extract to the glaze. Instant vacation vibes.
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Stir in lime or orange zest for a little zip.
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Sprinkle in cinnamon or nutmeg if you’re feeling cozy and fall-ish.
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Throw in some maraschino cherries and make it feel like a pineapple upside-down cake, slow-cooker style.
No rules here. Just flavor.
Leftovers? Maybe. But Here’s What to Do If You Have Any
Honestly, this cake rarely lasts more than a day around here, but if you’ve got extras:
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Store it covered in the fridge (up to 4 days).
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Reheat in the microwave for 20–30 seconds.
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Add a little pineapple juice before reheating if it seems dry (it probably won’t).
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You can freeze it, too—just portion it first.
The Final Scoop
So here’s the deal: this isn’t a fancy dessert. But it is the kind of cake that makes people smile, ask for the recipe, and sneak an extra spoonful after dinner. It’s homey, warm, and just a little unexpected—like sunshine in a slow cooker.
Give it a try the next time you want something sweet without the stress. And if you do? I’d love to hear about it. Leave a comment, send me a message, or just tell your neighbor you’ve found a new favorite.
Now go grab a spoon. You deserve it
Pineapple Spoon Cake
Ingredients
- 1 (15.25 oz.) package yellow cake mix
- 1 cup water
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup crushed pineapple (from a 20 oz. can), juices reserved
- 1 cup shredded coconut
- 1/4 cup pecans, roughly chopped
- 1 1/2 cups powdered sugar
- 1/4 cup unsalted butter, melted (for glaze)
- 1/2 cup shredded coconut (for glaze)
- 1/4 cup pecans, roughly chopped (for glaze)
- to taste whipped cream (optional garnish)
Instructions
- In a large bowl, mix cake mix, water, eggs, and melted butter together until smooth.
- Stir in crushed pineapple, coconut, and chopped pecans until fully combined.
- Liberally grease the inside of a slow cooker with nonstick spray and pour the batter in, smoothing the top.
- Place two layers of paper towels over the slow cooker insert (not touching the batter), then cover with lid to trap condensation.
- Cook on high for 2 hours or on low for 4 hours, without removing the lid.
- Whisk together glaze ingredients: powdered sugar, reserved pineapple and juice, melted butter, coconut, and pecans until smooth.
- Once cake is cooked through, remove paper towels and pour glaze over top of cake. Cover again and let set 5-10 minutes.
- Scoop and serve warm with optional whipped cream. Enjoy!
Notes