INGREDIENTS :
Cake:
1 (15.25 oz.) package yellow cake mix
1 cup of water
3 large eggs
1/2 cup (1 stick) unsalted butter, melted
1 cup crushed pineapple, of 1 (20 oz.) can, juices reserved
1 cup shredded coconut
1/4 cup pecans, roughly chopped
Glaze:
1 1/2 cups powdered sugar
Remaining pineapple and pineapple juice
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup shredded coconut
1/4 cup pecans, roughly chopped
Whipped cream, optional, garnish
PREPARATION :
In a large bowl or mixer, mix cake mix, water, eggs, and melted butter together, then stir in 1 cup crushed pineapple, coconut and pecans until incorporated.
Liberally grease a slow cooker with non-stick spray, then pour batter into the cooker and a smooth top layer with a rubber spatula.
Take two layers of paper towels and place over slow cooker with ends extending out over the sides, then place a lid on top of the slow cooker. (This ensures that the paper towels absorb all condensation, instead of dripping down onto the cake.)
Cook on high for 2 hours or on low for 4, leaving the lid on the whole time.
In a medium bowl, whisk together glaze ingredients (powdered sugar, pineapple and pineapple juice, butter, coconut, and pecans) until smooth.
Uncover slow cooker (making sure cake is cooked through), remove paper towels, then pour glaze over the cake, cover again and let sit for 5-10 minutes.
Scoop, serve and enjoy.
