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Slow Cooker Pineapple Coconut Spoon Cake
Ingredients
  • subheading: For the cake:
  • 15.25 oz yellow cake mix
  • 1 cup water
  • 3 eggs
  • ½ cup butter (1 stick); melted
  • 20 oz crushed pineapple divided; 1 cup drained; save all the juices and remaining pineapple for the glaze
  • 1 cup coconut
  • ¼ cup chopped pecans
  • subheading: For the glaze:
  • 1 ½ cups powdered sugar
  • reserved crush pineapple measures out to be about a cup
  • ¼ cup butter melted
  • ½ cup coconut
  • ¼ cup pecans chopped
Steps
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