In this recipe for lemon chicken in the slow cooker, seasoned, browned chicken breasts are combined with lemon juice, garlic, and chicken bouillon. An excellent fix-and-forget meal that is simple to make and is well-liked by most people. Excellent alone or with pasta or rice.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 (9×13-inch) cake |
Ingredients
- ½ cup butter, melted
- 1 ½ cups brown sugar
- 8 canned sliced pineapple rings (drain and reserve juice)
- ½ cup chopped macadamia nuts
- ½ cup flaked coconut, divided
- 2 canned sliced pineapple rings, chopped
- 12 maraschino cherries
- ½ cup reserved pineapple juice
- ½ cup coconut water
- ⅓ cup vegetable oil
- 3 eggs
- 1 ripe banana, mashed
- 1 (15.25 ounce) package white cake mix
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour melted butter into a 9×13-inch baking dish. Sprinkle brown sugar evenly over butter. Arrange pineapple rings in 2 rows in the baking dish.
- Sprinkle nuts, 1/4 cup coconut, and chopped pineapple between the rows of pineapple rings. Place a cherry in each pineapple ring, then scatter remaining 4 cherries over coconut mixture. Set the baking dish aside.
- Whisk together pineapple juice, coconut water, oil, and eggs in a large bowl. Stir in mashed banana, white cake mix, and remaining 1/4 cup coconut until well blended. Pour batter slowly into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool in the baking dish for 10 minutes, then run a paring knife around the edges.
- Cover the baking dish with a large serving plate and invert cake onto the plate so pineapple slices face up.
Nutrition Facts
| Calories | 501 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 213 mg |
| Sugars | 52 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
it was so good the whole family loved it and it was fun to make to
My son and husband loved this. I’m am not one for rich and powerful desserts, but enjoyed small pieces. I like the idea of substitution of applesauce for oil.…next time. I also used pecans as our little store doesn’t carry macadamia nuts (surprised they had coconut water). I will totally make this again, my kitchen smelled soooo good. This was our thanksgiving 2020 dessert-way not rest of the year was upside down!
I made this for our church luau party and it was a big hit. I’ve already been asked to make it again. I substituted chopped pecans for the macadamia nuts. This is a keeper!
Wonderful! Looking forward to making a couple of tweaks… perhaps a dash of rum into the topping.
Amazing recipe! I tend to be a”from scratch” snob, so I was hesitant to make a recipe with boxed cake mix as an ingredient, but you truly cannot tell with this recipe. I substituted oil for butter, pecans for macadamias. I also used maraschino cherry juice instead of coconut water. It turned out great and although pretty, the pineapple rings were hard to cut through while eating. Second time, I substituted rings for crushed pineapple and was just as good. The ripe banana and flaked coconut are also great additions. Will definitely be making this many times!
I’ve made this twice and it’s been a huge hit! I don’t like dry cakes and this was perfectly sweet and moist!
I’ve made this twice and it’s been a huge hit! I don’t like dry cakes and this was perfectly sweet and moist!
I made one for my boyfriend got one piece. Lol Love Love Love this recipe. So……easy
Wow! I made it in a cast iron skillet because I didn’t have a big enough platter to turn out a 9″x 13″ cake on and it was a tight fit, but it only made a little mess in the oven. It was soooo good! I’ve decided the nuts are optional since my husband isn’t a fan of them. I’ll be making this many times again!
Very good. Did not have coconut water so I used pineapple flavored rum.
Some unfortunate sticking at the end – specifically the macadamia nuts! But I stuck ‘em back on easy enough. Devilishly sweet! Made some fresh whipped cream for the top. Yummy!
Since I hate bananas I left them out, will make again.
Wonderful! The only thing I would change is far less brown sugar on the bottom. I also substituted applesauce for the oil. I do wonder how many people have a large enough platter to turn out a 9 x 13 cake onto? I know I didn’t so I made two 9x9s instead and still had to turn them out onto cookie sheets.
This cake was absolutely AMAZING!!!!! The macadamia nuts add so much. Thank you for sharing.
I love this recipe
I was looking for a last minute cake recipe using what I had on hand. I had chunked pineapple and no cherries, but the cake still turned out fabulous. I used my cast iron baking skillet. This is a keeper. Thanks for sharing.
i tried it out in advance of our luau to make sure we liked it and boy oh boy, everyone in the house did! So I made it for the luau and it was truly a hit! Love allrecipes!
Made it for a party last night and it was wonderful. I used up all the pineapple rings from the can and followed the recipe on the yellow cake mix box. The recipe called for 3 eggs, 1/2 cup water and 1/2 stick butter. No oil. I replaced the water from the pineapple juice from the can and the cake also had the pineapple flavor Thx for submitting
I made this with 2 gluten free cakes and added applesauce instead of the fat and pineapple juice instead of water it is awesome.
awesome, everyone loved it
What a great recipe,thanks for Sharing 🙂