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Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a thin layer of butter.
Pour the entire can of pineapple rings and their juice into the bottom of the slow cooker. Arrange the rings in a loose, overlapping pattern so they mostly cover the bottom. It’s okay if they’re not perfect—this dessert is meant to look rustic.
In a medium bowl, combine the dry yellow cake mix with the melted butter. Stir with a spatula or spoon until the mixture forms a thick, slightly crumbly batter. It won’t be as runny as traditional cake batter, and that’s okay.
