Mango Pineapple Upside Down Cake
* 1 (432 gram) box yellow cake mix
* 3 large eggs
* 1/3 cup vegetable oil
* ¾ cup mango nectar
* ¼ cup water
* 1 (227 gram) can pineapple rounds, drained
1) Combine yellow cake mix, eggs, vegetable oil, mango nectar and water in a medium bowl. Line bottom of a greased slow cooker pot with pineapple rounds.
2) Pour cake batter over pineapple, cover and cook on high for 2 to 3 hours or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before turning over onto a large plate.