The moment I tasted this dish, I knew I was hooked

1. Grease the bowl of a 5-quart slow cooker.

2. Strain the juices from the crushed pineapple, saving the juices. Remove 1 cup of the crushed pineapple and set the rest aside.

3. In a large bowl, combine 1 cup of the drained, crushed pineapple with the yellow cake mix, water, eggs, and 1/2 cup of the melted butter. Whisk until the ingredients have just come together, being careful not to over mix. Pour the batter into the prepared slow cooker, smoothing out the top with a rubber spatula.

4. Cover and cook on high for 2 hours.

5. Meanwhile, in a large bowl, make the glaze by whisking together the reserved pineapple juices, reserved crushed pineapple, remaining 1/4 cup melted butter, powdered sugar, and lemon zest. Add in chopped pecans too if using.

6. Pour the glaze on top of the pineapple cake, turn off the heat, and allow the cake to sit, covered, for 5 minutes.

7. Spoon out the cake into individual bowls and top with whipped cream and cherries, if using.