Ingredients
Scale
- 2 cans (21 oz each) Cherry Pie Filling
- 1 box (15.25 oz) Yellow or White Cake Mix
- 3/4 cup Unsalted Butter, sliced into thin pats
Instructions
- Start by greasing the inside of your 5 to 6-quart slow cooker with non-stick cooking spray or a light coating of butter. This ensures easy cleanup later. Open both cans of cherry pie filling and pour them directly into the bottom of the crockpot. Use a spoon to spread the cherries into an even layer. If you want an extra festive touch, you can stir in a half-teaspoon of almond extract at this stage to enhance the cherry flavor.
- Open the box of dry cake mix and sprinkle it evenly over the cherry layer. Do not stir the mixture; keeping the layers separate is the secret to a perfect dump cake. Place the thin slices of butter across the top of the dry cake mix, covering as much surface area as possible. Cover the crockpot with the lid. If you want a crispier top, place a clean kitchen towel under the lid to catch excess moisture. Cook on High for 2 to 3 hours or on Low for 4 hours until the edges are golden brown and the filling is bubbling.
- Once the cooking time is complete, turn off the crockpot and let the cake sit uncovered for about 10 to 15 minutes. This helps the topping set and firm up. Use a large spoon to scoop the warm cake into individual bowls. For the best experience, serve it warm with a generous scoop of vanilla bean ice cream or a dollop of fresh whipped cream. Add some festive sprinkles or a sprig of mint for a holiday-ready presentation.
- Cook Time: 3 hours 5 minutes