Slow Cooker Pineapple Upside Down Pudding Recipe Review

This is a slow cooker pineapple upside down pudding recipe review.
From the nostalgic puds section.
In the 200 family slow cooker recipes book.

I’m quickly learning that sponges cakes cook very well in the slow cooker.
With the steamer method used in the slow cooker cake recipes I’ve used so far.
Means that the resulting sponge is light and airy, and doesn’t dry out.
This is a review of a recipe from my latest addition to my slow cooker cook book collection/library.
Called 200 family slow cooker recipes by Sara Lewis (from Hamlyn).

My Attempt

Just like the baked version, this pineapple upside-down pud starts with a sugar and butter coating of the tin/dish. Then a layer of sliced pineapple to line the dish. Before adding an easy all-in-one cake batter into it.

This recipe uses rum in the sauce and cake mix. Though you can replace this with orange juice, if making it for kids. The only thing I didn’t do is include glace cherries, yeah it would look better. But as I didn’t have any and they’re not integral to the taste. I didn’t miss them.

Also this version includes a lot of sugary components. To counter this, it also uses more pineapple. Twice as much compared to my go-to (from Mary Berry’s Complete Cookbook) pineapple upside down cake recipe for the oven.

Slow Cooker Pineapple Upside Down Pudding Recipe Review

This is a very easy cake recipe. That does well to make the most of the slow cooker. With it’s slow cooked steamed sponge. And the buttery rum sauce, that pools around the base when you turn it out. Delicious and full of pineapple.

Plus the timings in the 200 family slow cooker book worked exactly. For my Morphy Richards 3.5L Slow Cooker.