Pineapple Pound Cake

1 box pound cake mix
1 (16 ounce) can pineapple chunks, drained
2/3 cup pineapple juice
2 whole eggs
3 tablespoons all-purpose flour

Combine the cake mix, pineapple juice and eggs in a bowl. Beat with mixer for 3-4 minutes on low until mixed.

In a small bowl, combine the drained pineapple tidbits with the flour. Fold the pineapple into the batter. Pour batter into a greased and floured 2- quart mold or springform pan. Place the pan in the bottom of the crockpot and cover with a loose fitting plate. Cover the pot, but prop the lid open a fraction with a twist of foil to let steam escape. Cook on HIGH for 2 1/2 to 3 hours. When a wooden pick inserted in the center of the cake comes out clean, the cake is done. Cool the cake on a rack for 10 or 15 minutes before you turn it out of the pan. Let it cool thoroughly before serving.