I found this wonderful recipe on Betty Crocker.com. I had to adapt it but it was no big deal. I switched the cake boxes! Just use Betty Crocker’s  gluten free yellow cake.

1 cup packed brown sugar

1/4 cup butter, melted

1 can (20 oz) pineapple slices in juice, drained, juice reserved

10 maraschino cherries without stems, drained

1 box of Betty Crocker’s Gluten Free cake mix

Vegetable oil and eggs called for in cake

1. Spray 6 quart slow cooker with cooking spray. In a small bowl, mix brown sugar and melted butter; spread evenly in bottom of slow cooker. Arrange pineapple slices on brown sugar mixture, cutting as needed to fit in one layer. Place cherry in center of each slice and around slices, as needed.

2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

3. Cook on High heat setting for 2 1/2 to 3 hours or until toothpick inserted in center comes out clean. Turn off slow cooker, uncover. Remove ceramic base from cooker to cooling rack. Cool 15 minutes.

4. Place heatproof serving plate upside down on ceramic base; carefully turn plate and ceramic base over. Remove ceramic base.

Note: Definitely check at 2 hours. Mine almost burnt. Also, the flipping of the cake is very tricky. I have made this twice and it always fall short of the plate (LOL). I’ve had  slide it over carefully.

It is SOOOO delicious. I brought it to a church event and all the ladies LOVED it.

I am sharing this recipe on Gluten Free Wednesdays.

Ligia