Pour wet canned crushed pineapple in the crock and 2 other ingredients to create a treat so wonderful your friends will be begging for more.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until the top looks mostly set, the edges are golden, and the pineapple is bubbling around the sides.

Turn off the slow cooker and let the dessert sit, covered, for about 10–15 minutes to thicken slightly. The texture will be like a soft cobbler with a gooey, pudding-like pineapple layer underneath.

Spoon the warm pineapple treat into bowls and serve as-is or with your favorite toppings like vanilla ice cream or whipped cream.

Variations & Tips

For a lighter version, you can use crushed pineapple in juice (not syrup) and reduce the butter to 6 tablespoons; just know the top may be a bit less rich and crisp. If you like extra flavor, stir 1 teaspoon of vanilla extract or 1/2 teaspoon of ground cinnamon into the melted butter before drizzling it on. You can also swap yellow cake mix for white, pineapple, or even lemon cake mix for a different twist.

For a tropical vibe, sprinkle 1/2 cup shredded sweetened coconut or chopped pecans over the dry cake mix before adding the butter. If you prefer a firmer texture, cook toward the longer end of the time range and let it rest a bit longer before serving.

Food safety tips: Always use canned pineapple that is within its expiration date and discard the can if it’s bulging, rusted, or badly dented. Keep the slow cooker covered while cooking so it maintains a safe temperature; avoid lifting the lid frequently, which can extend cook time. Once cooked, don’t leave the dessert sitting on the warm setting for more than 2 hours; cool leftovers promptly, transfer to an airtight container, and refrigerate within 2 hours of cooking. Reheat leftovers thoroughly until steaming before serving.