It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Slow Cooker Pineapple Pound Cake
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- #23008
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 package pound cake mix
16 ounces pineapple chunks, drained
2/3 cup pineapple juice
2 whole eggs
3 tablespoons flour
directions
Combine the cake mix, pineapple juice and eggs in a bowl. Beat with mixer for 3-4 minutes on low until mixed. In a small bowl, combine the drained pineapple tidbits with the flour. Fold the pineapple into the batter. Pour batter into a greased and floured 2- quart mold or spring-form pan.
Place the pan in the bottom of the crockpot and cover with a loose fitting plate. Cover the pot, but prop the lid open a fraction with a twist of foil to let steam escape. Cook on High for 2 1/2 to 3 hours. When a toothpick inserted in the center of the cake comes out clean, the cake is done. Cool the cake on a rack for 10 or 15 minutes before you turn it out of the pan. Let it cool thoroughly before serving.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
279 calories, 7 grams fat, 51 grams carbohydrates, 4 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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