Pour melted butter into greased slow cooker bake pan. Sprinkle
brown sugar and pecans evenly over butter. Drain pineapple slices,
reserving juice. Arrange pineapple slices over pecans, over-lapping
to fit.
Measure reserved juice. Add water, if necessary, to measure 1/2
cup. Combine yellow cake mix, egg and 1/2 cup pineapple juice.
Beat at low speed with electric mixer 30 seconds, the beat at
medium speed 2 minutes. Pour batter over pineapple slices.
Place in slow cooker. Cover slow cooker and back on High setting 2
to 2 1/2 hours.
Allow to stand 10 minutes. Invert onto serving platter. Serve warm.
Originally Submitted
5/13/2009
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