Ingredients

The following ingredients have 12 Servings
  • 1/2 cup butter (divided)
  • 1 cup dark brown sugar
  • 20 oz can pineapple chunks (juice drained and 3/4 cup reserved)
  • 22 small maraschino cherries
  • 1 box yellow cake mix (I used Duncan Hines Classic Butter Golden made with butter not oil)
  • 3 large eggs (slightly beaten)

Instruction

  • Line a 6 quart crock pot with parchment paper, leaving a couple of inches of overhang (this will made removing the cake from the crock pot very easy).
  • Melt the 1/2 cup of the butter and mix 1/4 with the brown sugar. Set the remaining 1/4 cup of butter aside to use in the cake mix.
  • Pour the butter and brown sugar mixture into the bottom of the lined slow cooker.
  • Pour the pineapple chunks into the crock pot and spread in a even single layer over the bottom.
  • Randomly drop the cherries into the crock pot.
  • In a large bowl mix the dry cake mix with the pineapple juice, melted butter and eggs. Mix well for about 2 minutes.
  • Pour the cake mix into the crock pot.
  • Turn the crock pot on high. Place a double layer of paper towels over the top and place the lid on the crock pot.
  • Cook for 2 to 2 1/2 hours or until the cake is cooked through the center. You can use a tooth pick to check for doneness.
  • Once the cake is done turn the crock pot off, remove the lid and discard the paper towels. Carefully remove the crock from the slow cooker base and place on a towel to cool slightly.