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  • 1serving
  • 140minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, D
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) butter or margarine , melted

  2. 1/2 cup(s) brown sugar

  3. 1/4 cup(s) pecans , chopped

  4. 8 ounce(s) pineapple slices in juice ,

  5. 1 can

  6. 9 ounce(s) yellow cake mix ,

  7. 1 package

  8. 1 whole(s) egg

Instructions Jump to Ingredients ↑

  1. Pour melted butter into greased slow cooker bake pan. Sprinkle brown sugar and pecans evenly over butter.

  2. Drain pineapple slices, reserving juice. Arrange pineapple slices over pecans, over-lapping to fit.

  3. Measure reserved juice. Add water, if necessary, to measure 1/2 cup.

  4. Combine yellow cake mix, egg and 1/2 cup pineapple juice. Beat at low speed with electric mixer 30 seconds, the beat at medium speed 2 minutes. Pour batter over pineapple slices.

  5. Place in slow cooker. Cover slow cooker and back on High setting 2 to 2 1/2 hours.

  6. Allow to stand 10 minutes. Invert onto serving platter. Serve warm.

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