Slow Cooker Pineapple Coconut Spoon Cake
Slow Cooker Coconut Pineapple Spoon Cake is heaven in a bowl. All the tropical flavors in one dessert here!
Cuisine: American
Recipe type: Dessert
Ingredients
- For the cake
- 1 (15.25-oz.) pkg. yellow cake mix
- 1 cup water
- 3 eggs
- ½ cup melted butter (1 stick)
- 1 cup drained crushed pineapple from a 20 ounce can (save all the juices and remaining pineapple for the glaze)
- 1 cup coconut
- ¼ cup chopped pecans
- For the glaze:
- 1½ cups powdered sugar
- Remaining juices and pineapple from the above can of crushed pineapple (measures out to be about a cup)
- ¼ cup melted butter
- ½ cup coconut
- ¼ cup chopped pecans
Instructions
- 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.
- Spray the slow cooker with non-stick spray and add the batter to the slow cooker. Smooth out the batter with a spatula.
- Cover and cook on HIGH for 2 hours, keep the lid on THE ENTIRE TIME.
- When the cooking time is done, turn off the slow cooker and make start making the glaze.
- Add the powdered sugar, remaining pineapple, melted butter, coconut and chopped pecans. Whisk until a sauce forms. Pour this mixture over the warm cake. Let the cake sit for 5 minutes with the glaze on top, covered.
- Spoon out servings into bowls and serve with whipped cream if desired.
Slow Cooker Pineapple Coconut Spoon Cake
Slow Cooker Pineapple Coconut Spoon Cake!Recipe: http://www.themagicalslowcooker.com/slow-cooker-pineapple-coconut-spoon-cake/
Posted by Incredible Recipes on Friday, June 15, 2018
