Clarion County Recipe of the Day: Pineapple Upside-Down Dump Cake
Top this crockpot recipe with vanilla ice cream for a great summertime dessert!
Pineapple Upside-Down Dump Cake
3/4 cup butter, divided
2/3 cup packed brown sugar
1 – 6 oz. jar maraschino cherries, drained
1/2 cup chopped pecans, toasted
1 – 20 oz. can unsweetened crushed pineapple, undrained
1 regular-size package yellow cake mix
Vanilla ice cream
~In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top.
~Cook, covered, on high until fruit mixture is bubbly, about two hours. (Note: Rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.)
~Turn off slow cooker; let stand, uncovered, 30 minutes before serving.
~Serve topped with ice cream.
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