Busy People's Slow Cooker Cookbook
Breakfast | Appetizers & Breads | Soups & Salads | Side Dishes | Entrées | Desserts
Coconut Cream Upside-Down Cake
If you like coconut cream pie and coconut cake you'll love this. I love it warm. 

1

plus 1 (3-ounce) boxes coconut-flavored, cook-and-serve pudding

1/3

cup applesauce
2 plus 1-1/4 cups hot water 1 (18.25-ounce) box white cake mix, dry (I use Betty Crocker Super Moist.) Do not make as directed on box.
3 egg whites    

Preheat a slow cooker to high.
Spray the cooker with nonfat cooking spray.
In the prepared slow cooker with a hand mixer on high, mix together 1 box of pudding mix and 2 cups of water for 1 minute.
Put the lid on the slow cooker.
In a large bowl beat the egg whites on high until foamy.
Add the remaining box of pudding mix and 1-1/4 cups water along with applesauce and the cake mix, and beat on medium for 1 minute longer.
Pour the cake mixture in the slow cooker. Do not stir.
Place a paper towel on top of the slow cooker. Place the lid of the slow cooker on the paper towel to cover.
Cook on high for 2 to 2-1/2 hours or until a toothpick inserted in the middle comes out clean. Remove the lid and the paper towel.
Turn off the slow cooker. If possible, remove the crock from the slow cooker and let it cool for 10 minutes.
Place a large serving plate with an edge (so the sauce won't overflow off the plate) upside down on top of the slow cooker. Holding the slow cooker and plate firmly together, carefully flip the cake upside down. It will be steamy hot so be very careful. The sauce will ooze down the sides of the cake (See page 192, Cakes with Filling.)
Let the cake cool for 5 minutes before serving. The coconut cream sauce will firm as it cools. Serve hot or chilled. Refrigerate uneaten portions.
Yield: 12 servings
Calories: 245; Fat: 5g (18% fat); Cholesterol: 0mg; Carbohydrate: 47g; Dietary Fiber: 1g; Protein: 3g; Sodium: 435mg
Lemon Blueberry Upside-Down Cake
Two thumbs up for this mouth-watering combination. 

1

(21-ounce) can blueberry pie filling

1

cup water
3 egg whites 1/3 cup applesauce
1 (18.25-ounce) box lemon-flavored cake mix, dry (I use Pillsbury.) Do not make as directed on box.    

Preheat a slow cooker to high.
Spray the cooker with nonfat cooking spray.
Spread the blueberry pie filling on the bottom of the prepared cooker.
In a large bowl beat the egg whites with a mixer on high speed for about 2 minutes or until soft peaks form.
Stir in the cake mix, water, and applesauce. Continue stirring utnil well mixed. Some small lumps in the batter are okay.
Pour the batter on top of the blueberry pie filling in the slow cooker. Do not stir.
Place a paper towel on top of the slow cooker. Cover by placing the lid of the slow cooker on the paper towel.
Cook on high for 2 hours or until a toothpick inserted in the middle comes out clean.
Unplug the slow cooker, and if possible, remove the crock from the slow cooker. Remove the lid and the paper towel, and let it cool for 15 minutes.
Place a large serving plate with an edge (so the sauce won't overflow off the plate) upside down on top of the slow cooker. Holding the slow cooker and plate firmly together, carefully flip the cake upside down. It will be steamy hot so be very careful. The berries will ooze down the sides of the cake (See page 192, Cakes with Filling.)
Note: If desired you can spoon this cake out of the slow cooker instead of removing the cake.
Yield: 12 servings
Calories: 233; Fat: 3g (13% fat); Cholesterol: 0mg; Carbohydrate: 49g; Dietary Fiber: 2g; Protein: 3g; Sodium: 300mg