Directions
Step 1: Prepare the Cherry Filling
If using store-bought cherry pie filling, simply pour it into the bottom of your slow cooker.
Optional homemade filling: In a medium saucepan, heat cherries over medium-low heat until juices release. Stir in sugar, cornstarch, and lemon juice. Cook, stirring constantly, until the mixture thickens. Pour into the slow cooker.
Step 2: Add the Cake Mix
Evenly sprinkle the yellow cake mix over the cherry layer in the slow cooker.
Step 3: Add Butter
Pour the melted butter evenly over the top of the cake mix. Resist the urge to stir—the layers will naturally combine during cooking.
Step 4: Cook
Cover and cook on high for 3 hours. The cake will become golden on top, and the cherries will bubble underneath, creating a luscious, gooey layer.
Step 5: Optional Extras
If desired, sprinkle white chocolate chips on top before serving for extra decadence.
Step 6: Serve
Scoop warm portions into bowls and top with vanilla ice cream or whipped cream. The combination of hot, sweet cherry cake and cold ice cream is irresistible.
Tips & Variations
- Other Fruits: Try peach, blueberry, or apple pie filling for different flavors.
- Add Crunch: Top with chopped nuts for texture.
- Mini Dump Cakes: Use individual slow cooker inserts or ramekins for personal servings.
- Make Ahead: Assemble in the slow cooker the night before and refrigerate. Cook the next day, adding extra 15–20 minutes if needed.
Storage Tips
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