Ingredients
Scale
- 2 cans (21 oz each) strawberry pie filling
- 1 box (15.25 oz) white or yellow cake mix
- 1/2 cup (1 stick) unsalted butter, sliced into thin pats
- Optional: Vanilla ice cream or whipped cream for serving
Instructions
- Lightly grease the inside of your 6-quart slow cooker with non-stick cooking spray or a thin layer of butter. Open both cans of strawberry pie filling and pour them directly into the bottom of the crockpot. Use a spoon to spread the fruit evenly across the base.
- Open the box of cake mix and sprinkle it evenly over the top of the strawberry filling. Do not stir the ingredients together; the goal is to keep the layers distinct. Use a fork to gently level out the dry mix so it covers the fruit completely.
- Place the thin slices of butter in a single layer over the top of the dry cake mix. Try to cover as much of the surface area as possible. As the slow cooker heats up, the butter will melt into the cake mix, creating a cobbler-like crust. If you prefer, you can drizzle melted butter over the top instead of using slices.
- Place a clean paper towel across the top of the slow cooker before putting the lid on. This prevents condensation from dripping onto the cake and making it soggy. Cover and cook on High for 2 to 3 hours or on Low for 4 hours. The cake is done when the edges are bubbly and the center is set.
- Turn off the slow cooker and let the cake sit uncovered for 15 minutes to thicken. Scoop the warm cake into bowls. Serve immediately with a generous scoop of vanilla ice cream or a swirl of whipped cream to balance the sweetness of the strawberries.
- Cook Time: 3 hours 5 minutes