Pineapple upside-down cake is one of those retro desserts that never really goes out of style, and this slow cooker, 3-ingredient version is my weeknight shortcut when I’m craving something warm and cozy but don’t have time to fuss with the oven. Traditionally, pineapple upside-down cake is baked in a skillet with butter, sugar, and pineapple, then flipped to reveal that caramelized, glossy top. Here, we let the slow cooker do all the work: thick pineapple rings sink into a soft, tender cake that soaks up all the juices, creating its own light caramel syrup. It’s the kind of dessert you can toss together on a lunch break and come home to a house that smells like you’ve been baking all afternoon. If you love simple, no-stress recipes that still feel special, this one definitely belongs in your rotation.
This slow cooker pineapple upside-down cake is best served warm, scooped straight from the crock like a cozy cobbler. I love pairing it with a scoop of vanilla ice cream or a dollop of whipped cream so the cold cream melts into the warm, caramelized pineapple. For something a little lighter, serve smaller portions alongside a bowl of fresh berries or a simple fruit salad to balance the sweetness. If you’re hosting, you can round out the dessert table with a pot of coffee or hot tea and maybe a small cheese board—something salty and savory plays really nicely with the sweet, tropical flavors of the cake.
Slow Cooker 3-Ingredient Pineapple Upside-Down Cake
Servings: 8
Ingredients
1 (20 oz) can pineapple rings in juice (do not drain)
1 (15.25 oz) box yellow cake mix (dry mix only)
1/2 cup unsalted butter, melted
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a thin layer of butter.
Pour the entire can of pineapple rings and their juice into the bottom of the slow cooker. Arrange the rings in a loose, overlapping pattern so they mostly cover the bottom. It’s okay if they’re not perfect—this dessert is meant to look rustic.
In a medium bowl, combine the dry yellow cake mix with the melted butter. Stir with a spatula or spoon until the mixture forms a thick, slightly crumbly batter. It won’t be as runny as traditional cake batter, and that’s okay.
Gently spoon the batter over the pineapple rings, spreading it out as evenly as you can. Try not to disturb the pineapple too much; it’s fine if a little juice peeks through around the edges.
Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until the top of the cake is set, the edges are golden-brown, and a toothpick inserted into the cake portion comes out mostly clean.
Once done, turn off the slow cooker and let the cake sit, covered, for 10 to 15 minutes. This rest time helps the juices settle and gives the cake that glossy, slightly caramelized look with a moist, spongy texture.
Serve the cake warm, scooping down through the cake layer to the pineapple rings and syrup underneath. You can serve it straight from the slow cooker for that cozy, rustic feel, or carefully lift out portions with a spatula to keep some of the pineapple rings visible on top.
Variations & Tips
To make this dessert feel a little more classic, you can sprinkle 1/2 to 3/4 cup of brown sugar in the bottom of the slow cooker before adding the pineapple (this technically adds a fourth ingredient, but it gives you a deeper, more caramel-like syrup). If you like a hint of spice, stir 1 teaspoon of ground cinnamon into the dry cake mix before adding the butter. For a slightly lighter version, you can swap half of the melted butter with pineapple juice from a second can of pineapple or use a light cake mix. Want more texture? Add a handful of chopped pecans or walnuts over the pineapple before topping with batter. If you only have pineapple tidbits or chunks, those work too—just spread them in an even layer instead of rings. Leftovers reheat beautifully: store them in the fridge and warm individual portions in the microwave for 20–30 seconds for that just-cooked, cozy-cake vibe on busy weeknights.