I came back from doing errands and the house smelled awful. “Oh no! The cat’s sick.” I thought, then remembered I’d put some food in the crockpot earlier and the smell was just dinner. Once I realized what it was, it didn’t seem as gross. It’s all in perspective I suppose.
The crockpot stuff was ready, so I wrapped it up and put it away. Unfortunately, the house still smelled and I wasn’t looking forward to Fuzz’s reaction when I brought her home from school. It got me thinking. The only way to undo bad crockpot smell is with good crockpot smell. It seemed like the perfect excuse to try this recipe. The bad news is, I can’t turn on the crockpot until 5 since it only takes 3 hours and I serve dessert around 8 or later.
Other versions of the recipe use blueberry pie filling, but here at my smelly home, we’re going with cherry because that’s what we have. I’m leaving the pecans off for now because I don’t want to waste good nuts on something that might not be worthy of them. I think it will be good, though.
- 1 (21 oz) can cherry or blueberry pie filling
- 1 package yellow or white cake mix
- 8 tablespoons butter, cut up
- 1/2 C. chopped pecans or walnuts, toasted if you have time
- Rub the slow cooker generously with some of the butter. Place pie filling in the slow cooker. Mix dry cake mix and remaining butter until crumbly, sprinkle over filling. Sprinkle with nuts. Cover and cook on low for 2 - 3 hours. Serve warm in bowls.