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

Cook Time: 3

Total Time: 3 15

Servings: 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!

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