Slow Cooker Pineapple Coconut Cake


 Nesco 6 Quart Slow Cooker
1 (16.5oz.) package yellow cake mix
1 cup water
3 eggs
½ 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
¼ cup chopped pecans
1½ cups powdered sugar
Remaining juice and pineapple from the above can of crushed pineapple ( ¼ cup melted butter ½ cup coconut
¼ 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