Ingredients
Scale
- 2 cans (21 oz each) Cherry Pie Filling
- 1 box (15.25 oz) Yellow Cake Mix (or White Cake Mix)
- 3/4 cup (1.5 sticks) Unsalted Butter, thinly sliced into squares
Instructions
- Start by greasing the inside of your slow cooker with non-stick cooking spray or use a slow cooker liner for the easiest cleanup imaginable. Pour both cans of cherry pie filling into the bottom of the pot. Spread the fruit evenly with a spatula. Next, sprinkle the dry cake mix directly over the cherries. Use a fork to level the dry mix out, but do not stir the layers together. Keeping the layers separate is the key to the “dump cake” texture.
- Place the thin slices of butter across the entire surface of the dry cake mix. Try to cover as much of the powder as possible to ensure a golden, moist crust. Cover the crockpot with the lid. Cook on High for 2 to 2.5 hours or on Low for 4 hours. If you notice a lot of condensation on the lid, place a clean kitchen towel under the lid for the last 30 minutes to help the top crisp up.
- Once the cake mix has transformed into a bubbly, golden crust and the fruit is hot, turn off the slow cooker. Let the cake stand for about 15 minutes with the lid off; this helps the sauce thicken slightly. Scoop the warm cake into bowls. Serve it immediately while it is hot, ideally topped with a generous dollop of whipped cream or a large scoop of vanilla bean ice cream to balance the tart cherries.
- Cook Time: 4 hours 5 minutes