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Slow Cooker Pineapple Coconut Cake


Sep. 1, 2017 4:48 pm

Slow Cooker Pineapple Coconut Cake






Cake:
 Nesco 6 Quart Slow Cooker
 1 (16.5oz.) package yellow cake mix
 1 cup water 
 3 eggs
  1/2 cup melted butter (1 stick)
 1 cup drained crushed pineapple from a 20 oz can (save juice and remaining pineapple for the glaze)
 1 cup coconut
 ? cup chopped pecans
Glaze:
 1 1/2 cups powdered sugar
 Remaining juice and pineapple from the above can of crushed pineapple ( ? cup melted butter 1/2 cup coconut
 ? cup chopped pecans Slow Cooker Size: 6-quart oval

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 pour in batter. Cover and cook on HIGH for 2 hours, keep the lid. After 2 hours, turn off the Slow Cooker and make 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 before serving

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