This little slow cooker pineapple bake is the kind of easy, three-ingredient wonder that feels like it came straight out of a church cookbook from the 1970s, only simpler. You start by dumping frozen pineapple chunks in the crock, sprinkle on a bit of cake mix, dot with butter, and let the slow cooker do the rest. It tastes like a cross between a warm cobbler and a pineapple upside-down cake, with almost no effort and hardly any dishes.
It’s the sort of dessert you can throw together before Sunday service or a spring potluck, then come home to a house that smells like sunshine and butter. Around here in the rural Midwest, this is the kind of “dump and go” treat that keeps friends and neighbors coming back for just one more spoonful.
Serve the pineapple bake warm right out of the slow cooker, scooped into small bowls. It’s lovely on its own, but a scoop of vanilla ice cream or a dollop of whipped cream turns it into a real company-worthy dessert. For a lighter touch, serve it alongside plain yogurt or vanilla yogurt for a brunch table.
A cup of hot coffee or tea pairs nicely, and if you’re serving a bigger meal, this goes well after ham, roast pork, or grilled chicken—anything with a bit of salt to balance the sweet, buttery pineapple.
3-Ingredient Slow Cooker Pineapple Bake
Servings: 6-8
Ingredients
2 pounds frozen pineapple chunks (about 6 cups, unthawed)
1/2 cup (1 stick) unsalted butter, melted
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with butter or cooking spray to help prevent sticking.
Dump the frozen pineapple chunks into the bottom of the slow cooker, spreading them into an even layer. Do not thaw the pineapple first.
Sprinkle the dry yellow cake mix evenly over the frozen pineapple chunks, covering the fruit as much as possible without stirring.
Slowly drizzle the melted butter evenly over the dry cake mix, trying to moisten as much of the surface as you can. Do not stir; the butter will soak down as it cooks.
Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the pineapple is bubbly and hot and the top is mostly set with some golden, buttery spots.
Once cooked, turn off the slow cooker and let the pineapple bake sit, covered, for about 10 minutes to thicken slightly before serving.
Serve the pineapple bake warm, scooped straight from the slow cooker into bowls. Store any leftovers in a covered container in the refrigerator and reheat gently before serving.
