Slow Cooker Pineapple Coconut Spoon Cake

Slow Cooker Pineapple Coconut Spoon Cake For the cake 15.25 oz yellow cake mix 1 cup water 3 eggs 1/2 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 1/4 cup chopped pecans For the glaze: 1 1/2 cups powdered sugar reserved crush pineapple measures out to be about a cup 1/4 cup butter melted 1/2 cup coconut 1/4 cup pecans chopped Add the cake ingredients into a large bowl and whisk until the batter just comes together, do not over mix, some little lumps of cake mix are fine. Spray the slow cooker with non-stick spray and add the batter to the slow cooker. Smooth out the batter with a spatula. Cover and cook on HIGH for 2 hours, keep the lid on THE ENTIRE TIME. When the cooking time is done, turn off the slow cooker. Glaze Add the powdered sugar, remaining pineapple, melted butter, coconut and chopped pecans to a bowl. Whisk until a sauce forms. Pour this mixture over the warm cake. Let the cake sit for 5 minutes with the glaze on top, covered. Spoon out servings into bowls and serve with whipped cream if desired.