Page 3: Step-by-Step Instructions & Serving Tips

How to Make It

1. Layer the Base: Spray the inside of your slow cooker insert with a light coating of non-stick cooking spray. Pour the entire can of crushed pineapple (including all the juice) directly into the bottom, spreading it out into an even layer.

2. Add the Cake Mix: Evenly sprinkle the dry vegan cake mix over the top of the pineapple. If you want that gorgeous, vivid blue color, gently stir a few drops of vegan blue food coloring into the mix until the shade matches your summer party vibes. Smooth the top with a spatula.

3. The Coconut Topping: Generously scatter the shredded coconut across the entire top layer, exactly like the layout.

4. Slow Cook to Perfection: Cover the slow cooker with the lid. Cook on High for 2 hours or on Low for 3 to 4 hours. You will know it is ready when the edges are bubbling and the cake is set.

Pro-Tips for the Best Results

• The Towel Trick: To prevent condensation from dripping off the lid and making the coconut top soggy, place a clean kitchen towel or a couple of paper towels directly across the top of the slow cooker before putting the lid on. This catches the moisture and keeps your topping perfectly textured.

• How to Serve: This dessert is best served warm straight out of the crockpot. Pair it with a scoop of vegan vanilla bean ice cream or a dollop of dairy-free coconut whipped cream for the ultimate summer treat!