Slow Cooker Pineapple Coconut Spoon Cake

Slow Cooker Pineapple Coconut Spoon Cake

from themagicalslowcooker.com
140 min
10 servings

Be whisked away to someplace tropical with each bite of this pineapple coconut spoon cake.

Ingredients

  • 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
  • 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)

Directions

  1. 1

    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.

  2. 2

    Spray the slow cooker with non-stick spray and add the batter to the slow cooker. Smooth out the batter with a spatula.

  3. 3

    Cover and cook on HIGH for 2 hours, keep the lid on THE ENTIRE TIME.

  4. 4

    When the cooking time is done, turn off the slow cooker.

  5. 5

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