Pineapple Spoon Cake

TOP Reviews:

This was my second time making spoon bread, and I really like this recipe! The pineapple flavor was subtle, and I liked the creamy consistency. Very tasty!

Every once in a while I come across a recipe that is so-easy-to-make-a-caveman-could-do-it, & this is one of those ~ Just mix all the ingredients together & pop it in the oven! Great tasting cornbread, too, & I’ll be making this one again & again, I just know I will! Thanks so much for sharing the recipe!

Pineapple in cornbread was quite a unique but nice change from ordinary cornbread. It came out really creamy, almost like a pudding. I added 1/4 cup sugar but otherwise kept true to the recipe. Next time I may add a little chopped jalapeno to the dish and kick it up a bit. Thanks for sharing the recipe.

This was a good spoon bread to make for not having it before. I should have read the other reviews again before I made it; I was thinking as I ate it needed a little sugar…I made it in an 8×8 pan but next time with try the 9×9; it was a little more gooey/moist that I would have wanted and not sure if it was supposed to be that way (I knew it would be moist just didn’t know how moist…)or if I needed to cook it a little more. Will try it again.

We didn’t know what to expect from spoon bread…never had it before. It was very flavorful and moist. A perfect side dish to the herbed oven-fried chicken we had. I did add a little bit of sugar to it just because that’s the way I always make cornbread. It was delicious.

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15 minutes active; 2+ hours inactive to prepare serves 10-12

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.

From: food.com