Pineapple Upside Down Cake with Whiskey Brown Sugar Glaze

Pineapple Upside Down Cake with Whiskey Brown Sugar Glazeyield: 12 servings

(Recipe is for a 7qt slow cooker. If yours is 4qt or smaller, half recipe)

Pineapple:
4 TBS Butter, small pieces
¾ cup packed Brown Sugar
3 TBS Whiskey
½ cup Pecan Pieces
2 cans Pineapple Slices, drained

Cake:
1 ½ cup AP Flour
1 ½ tsp Baking Powder
1 tsp Cinnamon
½ tsp Salt
2 Eggs, room temperature
2 Egg Yolks, room temperature
4 TBS Whole Milk

Pineapple: Butter the inside of 7qt slow cooker and line completely with foil, then butter the foil. Turn to HIGH. Sprinkle with the 4 TBS of butter, brown sugar, whiskey, and pecan pieces, then pineapple slices. Press the pineapple slices into the sugar.

Cake: Sift flour, baking powder, cinnamon and salt into a large bowl. Whisk to evenly combine. In another bowl, slowly beat the butter and sugar with electric mixer until just blended. Raise speed to high and beat until light and fluffy, about 10 minutes. Beat in the eggs and egg yolks, along each to be fully incorporated before adding the next.

While mixing slowly, add the flour mixture to the butter mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. Mix at medium speed to make a smooth batter. Pour the batter over the pineapples, and smooth to even it out.

Cover the cake tightly with the lid (adding paper towels around the edge for a tighter seal). Let cake cook on high for 3 ½ hours until the cake begins the brown slightly and springs back when touched in the middle. When finished, turn slow cooker off and let the cake set, about 30 more minutes.

Using the foil, lift the cake from the slow cooker, set on counter to cool, about 30 minutes. Fold back foil and carefully invert onto a platter. Enjoy with ice cream!