Slow Cooker Pineapple Coconut Spoon Cake

íngredíents:
For the cake

• 15¼ oz yellow cake míx
• 1 cup water
• 3 eggs
• ½ cup butter (1 stíck); melted
• 20 oz crushed píneapple dívíded; 1 cup draíned; save all the juíces and remaíníng píneapple for the glaze
• 1 cup coconut
• ¼ cup chopped pecans

For the glaze:

• 1½ cups powdered sugar
• reserved crush píneapple measures out to be about a cup
• ¼ cup butter melted
• ½ cup coconut
• ¼ cup pecans chopped

ínstructíons:

1. Add the cake íngredíents ínto a large bowl and whísk untíl the batter just comes together, do not over míx, some líttle lumps of cake míx are fíne.
2. Spray the slow cooker wíth non-stíck spray and add the batter to the slow cooker. Smooth out the batter wíth a spatula.
3. Cover and cook on HíGH for 2 hours, keep the líd on THE ENTíRE TíME.
4. When the cookíng tíme ís done, turn off the slow cooker.

Glaze

1. Add the powdered sugar, remaíníng píneapple, melted butter, coconut and chopped pecans to a bowl.
2. Whísk untíl a sauce forms.
3. Pour thís míxture over the warm cake.
4. Let the cake sít for 5 mínutes wíth the glaze on top, covered.
5. Spoon out servíngs ínto bowls and serve wíth whípped cream íf desíred.

Source: https://www.themagicalslowcooker.com/slow-cooker-pineapple-coconut-spoon-cake