Ingredients
Scale
- 1 box (15.25 oz) Red Velvet Cake Mix
- 1 can (21 oz) Cherry Pie Filling (or Chocolate Fudge Filling)
- 1/2 cup (1 stick) Unsalted Butter, thinly sliced or melted
Instructions
- Generously grease the inside of your slow cooker with non-stick cooking spray or butter to prevent sticking. Open the can of cherry pie filling and pour it directly into the bottom of the crockpot. Use a spoon to spread it out into an even layer so every bite gets a bit of fruit.
- Sprinkle the dry red velvet cake mix evenly over the top of the pie filling. Do not stir the layers together; keeping them separate is the secret to a perfect dump cake. If you see large clumps of cake mix, gently break them up with a fork. Place the thin slices of butter over the entire surface of the cake mix, covering as much area as possible. Alternatively, pour melted butter slowly over the top for even coverage.
- Place a clean paper towel across the top of the slow cooker before putting the lid on. This catches excess condensation and prevents the cake from getting soggy. Set the crockpot to Low and cook for 2.5 to 3 hours, or on High for about 1.5 to 2 hours. The cake is ready when the edges are bubbling and the center is set.
- Turn off the slow cooker and let the cake sit uncovered for about 10 to 15 minutes before serving. This allows the juices to thicken slightly. Scoop the warm cake into bowls and top with a dollop of whipped cream or a scoop of vanilla bean ice cream for the perfect holiday treat.
- Cook Time: 2 hours 35 minutes