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
Paper towels over the insert keep moisture from dripping back onto the cake, ensuring a nice texture. Glaze seeps in for a moist and flavorful spoonable dessert.
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