Step 1

Spray inside of 6-quart slow cooker with cooking spray generously.

Step 2

In a bowl, mix 1 cup brown sugar and melted 1/4 cup of butter; stir until combined.

Step 3

Spread brown sugar and butter mixture evenly in the bottom of your slow cooker insert.

Step 4

Place full pineapple slices across bed of brown sugar-butter mixture; cut pineapple slices to fit, as needed. Pineapple slices should be arranged in one layer.

Step 5

Put a cherry in the center of each pineapple ring, and place additional cherries around slices, as desired.

Step 6

Add water to set aside pineapple juice, totaling one cup of liquid.

Step 7

Mix cake mix batter, as directed on the box, swapping pineapple juice for indicated water.

Step 8

Add 3/4 cup sweetened coconut flakes to batter and mix thoroughly.

Step 9

Pour cake mix batter over pineapple, cherries, and brown sugar-butter mixture.

Step 10

Set slow cooker to HIGH and cook for 2 1/2 to 3 hours, or until a toothpick inserted in the center of the cake comes out clean.

Step 11

Uncover slow cooker carefully (to avoid condensation dripping on the cake). Turn off slow cooker. Remove ceramic base and set aside for cooling. Cool cake for 15 minutes.

Step 12

Set down a heatproof serving plate over the ceramic base; turn over ceramic base with serving plate covering it.

Step 13

Remove ceramic base. Serve and enjoy!