It’s happened to me so many times before – I find a very promising cake recipe, but I end up with a tasteless, dry thing that no-one wants to eat. That’s not going to happen with this one!
That pie filling makes this dump cake extra moist and delicious. If you’re not a big fan of cherry, just use blueberry pie filling! Or strawberry, or whatever your favorite is! This is so simple you could ask your kids to make this while you’re cooking dinner. Just mix everything up, dump them into the slow cooker and wait for that wonderful scent to soon fill up your kitchen!
INGREDIENTS
- 1 (15.25 oz.) box Pillsbury yellow cake mix
- 2 (21 oz.) cans Duncan Hines cherry pie filling
- 1/2 cup (1 stick) Land O’ Lakes unsalted butter, cubed
- Friendly’s vanilla ice cream or whipped cream, garnish
Instructions:
Spray your slow cooker with nonstick spray, or use a slow cooker liner for easy clean-up.
Cut cubed butter into cake mix and mix together until butter is coarse and crumbly.
Pour cherry pie filling into slow cooker, then cover with cake topping.
Cook on high for 2 hours, or until cake is golden brown and cherry filling is hot and bubbly.
Transfer cake to serving bowls and serve hot, with vanilla ice cream or whipped cream.
Quick Tip: Instead of cherry, use your favorite pie filling!
Thanks to 12 Tomatoes for this deliciously easy and tasty cherry dessert!
I put chopped nuts on top of mine. Sometimes I sprinkle some cinnamon, &/or ginger on the fruit before adding cake mix. That’s when I use peaches.