MAKES 8 TO 10 SERVINGS
Slow cookers, with their low, moist heat, make the best desserts. The pineapple in this dessert caramelizes and makes an unbeatable flavor.
Spray a 4-quart slow cooker with nonstick cooking spray.
Pour the pineapple from both cans into the slow cooker. Sprinkle with the ginger and the brown sugar.
In a large bowl, mix together the cake mix and the butter with a fork, stirring until the cake mix is moistened and crumbly. Sprinkle the cake mix mixture over the pineapple.
Cover the slow cooker and bake on High for 2 to 2½ hours.
tips: Substitute 1 pineapple, peeled, cored, and cut into ¾- to 1-inch cubes (about 5 cups) or 2 (16-ounce) packages frozen pineapple cubes for the canned pineapple.
Substitute yellow cake mix for the butter yellow cake mix, if desired.