Dump frozen pineapple chunks in the crock and 2 other ingredients to get a treat so delicious your friends will be begging for more.
Variations & Tips
You can swap the yellow cake mix for white cake mix or even a pineapple or butter-flavored cake mix for a slightly different twist on the same easy method. If you like a little texture, sprinkle 1/2 cup chopped pecans or walnuts over the cake mix before drizzling on the butter. For a more tropical feel, add 1/2 cup sweetened shredded coconut on top during the last 30 minutes of cooking so it warms without burning.
To keep this from becoming too sweet, you can use an unsweetened or low-sugar cake mix if you find one. If your slow cooker runs hot, check the bake a bit early so the edges don’t get too dark; every crock is a little different, especially older models.
Food safety tips: Always start with frozen pineapple straight from the freezer so it stays at a safe temperature as it comes up to heat—don’t leave it sitting out for long before cooking. Cook the pineapple bake until it is piping hot and bubbly throughout and reaches at least 165°F in the center. Once it has been cooked, don’t leave the slow cooker on the “warm” setting for more than 2 hours; after that, cool leftovers promptly, transfer them to a covered container, and refrigerate. Reheat leftovers thoroughly before serving, and use within 3 to 4 days for best quality.
