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–+ servings

5-Ingredient Slow Cooker Pineapple Cream Cake

A soft, spoonable dessert with layers of juicy pineapple and rich vanilla cake, slow-cooked to a pudding-like texture. This easy dump-style cake is sweet, comforting, and perfect with ice cream or whipped cream.
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Prep Time 10 minutes
Cook Time 3 hours
Rest Time 10 minutes
Total Time 3 hours 10 minutes
Course Comfort Food, Dessert, Easy Recipes, Family Favorites, Slow Cooker
Cuisine American
Servings 8 servings
Calories 420 kcal

Ingredients
  

  • 20 oz crushed pineapple in juice, undrained
  • 15 oz yellow cake mix 1 box
  • 14 oz sweetened condensed milk use full can or adjust to taste
  • 1/2 cup butter melted
  • 1 tsp vanilla extract

Instructions
 

  • Lightly grease the slow cooker with butter or non-stick spray.
  • Pour undrained crushed pineapple into the bottom and spread evenly.
  • In a bowl, mix cake mix and sweetened condensed milk until mostly smooth. Stir in vanilla, then gradually add melted butter until glossy.
  • Pour batter over pineapple and gently spread. Do not mix layers.
  • Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours until top is set and edges are lightly golden.
  • Let rest 10–15 minutes before serving to allow layers to settle.
  • Scoop into bowls and serve warm with ice cream or whipped cream.

Notes

Try adding shredded coconut or chopped pecans for texture. Best served warm for a soft, pudding-like consistency.

Nutrition

Calories: 420kcal
Keyword 5-ingredient recipe, dump cake, easy dessert, pineapple cake, slow cooker dessert
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