Slow Cooker Cherry Pineapple Dump Cake

I love using my slow cooker to make desserts, especially cakes! This Slow Cooker Cherry Pineapple Dump Cake is the ultimate sweet treat! If you love a moist cake loaded with pineapples and cherries, this one is for you! I serve mine with a scoop of ice cream on top and it’s just amazing! If you love slow cooker desserts the way I do, check out this Slow Cooker Peach Cobbler and Slow Cooker Smores Dip!

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Ingredients

• Pineapple (fresh or canned)
• Maraschino Cherries
• White Granulated Sugar
• Brown Sugar
• Butter
• Water
• Flour
• Baking Powder
• Milk
• Vanilla Extract

How to Make Slow Cooker Cherry Pineapple Dump Cake

1. First, started by cutting and dicing your pineapple into 1 inch chunks if using a fresh one. I love fresh pineapples so I used a fresh one for this recipe but you can use canned pineapples if it’s easier for you.
2. Next, place the diced pineapples into a large bowl and add water and white granulated sugar. Stir well to combine and set aside.
3. Spray the inside of the slow cooker with non stick baking or cooking spray.
4. Next, melt the butter in a microwave safe bowl. Add the brown sugar and melted butter to the slow cooker mixing them together to combine and coat the bottom of the slow cooker with the mixture.
5. Start preparing the cake batter. In a mixing bowl, combine the flour, baking powder and sugar. Whisk them together, breaking up any lumps.
6. Next, add the milk and vanilla extract to the flour mixture and mix all the ingredients until well combined. Make sure to scrape the extra flour from the sides of the mixing bowl.
7. Dump the pineapples into the slow cooker on top of the brown sugar and butter mixture. Do not stir.
8. Next, drain the liquid from the maraschino cherries and add the cherries into the slow cooker on top of the pineapples. Do not mix anything.
9. Immediately add the cake batter to the slow cooker coating the pineapples and cherries completely with it. It is very important not to mix or stir anything.
10. Next, place a piece of paper towel on top of your slow cooker and close the lid. The paper towel helps catch condensation.
11. Cook on high for 3-3.5 hours or until the cake batter is completely cooked through. You will know it’s ready when the top looks dry and done. You can test it by inserting a toothpick down the middle. Do not insert the toothpick all the way in otherwise you will hit the pineapples and cherries. Just insert it into the batter and make sure there isn’t any uncooked batter clinging to it.
12. Finally, serve warm with vanilla ice cream and enjoy!

Tips & Variations for Making Slow Cooker Cherry Pineapple Dump Cake

• You may cook this cake on low for 6-6.5 hours if you’d rather set it to cook while you run other errands that may take awhile.
• For this recipe, I used fresh pineapples because that is what my family and I prefer. However, feel free to use canned pineapples. There is no need to drain the pineapples, only the cherries.
• I recommend keeping an eye on the cake after the 2.5 hour mark if cooking on low or 5.5 hours if cooking on high. There are many different slow cooker brands and some cook faster than others. Check for doneness so you don’t end up overcooking the cake.

Slow Cooker Cherry Pineapple Dump Cake

This Slow Cooker Cherry Pineapple Dump Cake is the ultimate crowd pleaser! This is one of those desserts you'll fall in love with for sure! It's sweet and moist, loaded with pineapples and cherries then topped off with a scoop of vanilla icecream!

5 from 1 vote

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Keyword: slow cooker, crockpot, cherry pineapple dump cake, dump cake, slow cooker cherry pineapple dump cake

Prep Time: 15 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 15 minutes minutes

Servings: 10 people

Calories: 395kcal

Equipment

• Slow Cooker

Ingredients

• 2 cups pineapple chunks fresh or canned
• 2 cups maraschino cherries drained
• 1/2 cup water
• 1 1/2 cups white granulated sugar 1 cup for the cake batter and 1/2 cup for the pineapple chunks
• 1 cup brown sugar
• 4 tbsp butter melted
• 1 1/2 cups flour
• 2 tsp baking powder
• 1 cup milk
• 1 tsp vanilla extract

Instructions

• First, started by cutting and dicing your pineapple into 1 inch chunks if using a fresh one. I love fresh pineapples so I used a fresh one for this recipe but you can use canned pineapples if it’s easier for you.
• Next, place the diced pineapples into a large bowl and add water and white granulated sugar. Stir well to combine and set aside.
• Spray the inside of the slow cooker with non stick baking or cooking spray.
• Next, melt the butter in a microwave safe bowl. Add the brown sugar and melted butter to the slow cooker mixing them together to combine and coat the bottom of the slow cooker with the mixture.
• Start preparing the cake batter. In a mixing bowl, combine the flour, baking powder and sugar. Whisk them together, breaking up any lumps.
• Next, add the milk and vanilla extract to the flour mixture and mix all the ingredients until well combined. Make sure to scrape the extra flour from the sides of the mixing bowl.
• Dump the pineapples into the slow cooker on top of the brown sugar and butter mixture. Do not stir.
• Next, drain the liquid from the maraschino cherries and add the cherries into the slow cooker on top of the pineapples. Do not mix anything.
• Immediately add the cake batter to the slow cooker coating the pineapples and cherries completely with it. It is very important not to mix or stir anything.
• Next, place a piece of paper towel on top of your slow cooker and close the lid. The paper towel helps catch condensation.
• Cook on high for 3-3.5 hours or until the cake batter is completely cooked through. You will know it’s ready when the top looks dry and done. You can test it by inserting a toothpick down the middle. Do not insert the toothpick all the way in otherwise you will hit the pineapples and cherries. Just insert it into the batter and make sure there isn’t any uncooked batter clinging to it.
• Finally, serve warm with vanilla ice cream and enjoy!

Nutrition

Calories: 395kcal | Carbohydrates: 95g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 111mg | Potassium: 160mg | Fiber: 3g | Sugar: 78g | Vitamin A: 94IU | Vitamin C: 4mg | Calcium: 136mg | Iron: 1mg