Last week, with barely enough sleep to call it a night, I pulled on my running shoes on Thursday morning and started out on my usual route through the new housing development nearby with huge homes squashed together closer than sardines, under the train tracks, and around the senior citizen center, all while lost in recipe testing thoughts. But as I rounded the corner to loop back…
A random crack in the sidewalk appeared out of nowhere and attacked my foot, sending me flying forward with my legs clownishly up in the air while my arms and torso skidded on the pavement.
I rolled over after a moment and inspected the four smallish scrapes on my stinging hands, plus the jammed left middle finger that already was turning slightly purplish. But since my legs worked just fine—they somehow escaped without a scratch!—I jogged the rest of the way from my first running fall.
Now that wasn’t exactly the most fun upside down moment that I’ve had, but… This cake is a whole lot sweeter!
Yes, this Pineapple Upside Down Cake is Part 4 and the final recipe for Slow Cooker Week! In case you missed the beginning, we’ve treated ourselves to sticky pecan buns, gingerbread apple crumble, and pumpkin streusel coffee cake over the past few days. Along with this last dessert, those are four very good reasons to skip the chicken and chili and save your slow cooker for sweets this season!
Despite all of my baking adventures, I had never actually made a pineapple upside down cake before this. I baked a blueberry one ages ago when I first started my blog (wow, my photos have come a long way!), but never the most classic version.
However… I wanted to make mine a little healthier than the traditional recipe. You’ll find nothing refined in the ingredients; the cake contains entirely whole wheat pastry flour and agave instead of granulated or brown sugar. I also went with pineapple rings canned in 100% juice and skipped the maraschino cherries, opting for frozen instead. That was mostly because cherries aren’t currently in season and cost and arm and a leg, but you could definitely use fresh instead. (Just remember to pit them first!)
Unlike the pumpkin coffee cake, you do not need to line your slow cooker with foil. We put the fruit and butter on the bottom to start, so when we invert the pot, they end up on top!
To arrange the fruit, I used three whole rings, two halves, and four thirds for a total of 5⅓ pineapple rings. You’ll have some left over in the can, so eat the rest or save them for another upside down cake! Then nestle 9 cherries in the larger holes between the pineapple. See the picture above for how I did it.
Be very careful when adding the cake batter on top! Dollop spoonfuls over the cherries first; then drop a few tablespoons in between those and continue until you can’t see the fruit. Only once you’ve used all of the batter and covered all of the fruit can you use a spatula to smooth the top! Using a spatula sooner would disrupt the fruit, causing it to overlap and lose that pretty pattern.
Then bake the cake on LOW until the center just barely sets. Cool it in the pan for 10 minutes before inverting. Don’t wait too much longer, or else the fruit might stick to the pot!
As soon as I finished photographing this Slow Cooker Pineapple Upside Down Cake, my guy walked into the room and snatched that piece right off the table! For those of you don’t know, he hates baked goodies and avoids almost everything I make like the plague. I fully expected him to take one bite and hand e the rest, like he always does on the rare occasion he samples something, but he finished off the entire slice.
The ENTIRE slice!
Definitely a happy-dance kid of day.