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Slow Cooker Pineapple Coconut Spoon Cake
Ingredients
  • subheading: For the cake:
  • 1 (15.25-oz.) pkg. cake mix
  • 1 cup water
  • 3 eggs
  • ½ cup melted butter (1 stick)
  • 1 cup drained crushed pineapple from a 20 ounce can (save all the juices and remaining pineapple for the glaze)
  • 1 cup coconut
  • ¼ cup chopped pecans
  • subheading: For the glaze:
  • 1½ cups powdered sugar Coupons
  • Remaining juices and pineapple from the above can of crushed pineapple (measures out to be about a cup)
  • ¼ cup melted butter
  • ½ cup coconut
  • ¼ cup chopped pecans
  • subheading: Slow Cooker Size:
  • 6-quart oval
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