Slow Cooker Cherry Dump Cake is a slightly more appealing title than Crockpot Cherry Dump Cake, but I grew up calling the slow cooker a crock pot, so Crockpot Cherry Dump Cake it is. And along with two names, the dessert has a dual purpose. It's an easy dessert and it makes the house smell great!
The other nice thing about this recipe is it can be made with different flavors of pie filling. Blueberry is highly recommended, though cherry is a favorite around here and that's what I've been using. Pecans are optional.
If you can't tell, this is an old post. It desperately needs a new photo. It also needs a new and more appealing name, but I admit the horribleness of Crockpot Dump Cake makes me laugh out loud and anything that makes me laugh can't really be changed at this point so here we are.
Crockpot Dump Cake....(!)
- Butter for greasing the slow cooker
- 1 can cherry or blueberry pie filling (21 oz)
- 1 box yellow or white cake mix
- 8 tablespoons butter, cut into chunks, salted preferred (114 grams)
- ½ cup chopped pecans or walnuts
- 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.
If you don't have a crockpot and want to make a small version, use the half version and bake it in a 9 inch deep dish glass pie plate or an 8 inch square pan. Bake at 350 degrees for 35 minutes or until cake mix is golden brown. And of course, you can also make the full version in a 13x9 inch cake pan. It's dump cake! Easiest recipe ever.