Slow Cooker Cherry Dump Cake
on May 17, 2015, Updated Oct 21, 2020
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This super easy Slow Cooker Cherry Dumb Cake is such a simple but totally tasty dessert. Grab your Crock-Pot and three simple ingredients and dump. That’s all there is to it!
Slow Cooker Cherry Dump Cake
I am not sure how long it’s been since I’ve wanted to make some of these popular dump recipes. This Crock-Pot Cherry Dump cake is my first “dumping” experience and it will definitely not be my last. I have held off for so long because every time I mention making a dump recipe, my hubby expresses his skepticism.
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Well, the joke is on him! He was the first to dive into this super simple dessert. He could not even wait for me to get it plated, ha ha! This stuff is over the top amazing. Neither one of us could believe that something this good only required three simple ingredients and just 2 hours in the slow cooker.
The three simple ingredients are pie filling, cake mix, and butter. I am sure this recipe would work great with any pie filling (we plan to give others a try). The cherry pie filling was a perfect blend though.
INGREDIENTS
1 box Yellow Cake Mix
42 oz Cherry Pie Filling (2 cans)
1/2 cup melted Butter
DIRECTIONS
Combine melted butter and cake mix in a bowl. Mix until well distributed.
Grease slow cooker.
Spread contents of both cans of cherries on bottom of slow cooker.
Crumble batter mixture over top of cherries.
Cover and cook on high for 2 hours or low for 4 hours.
I plan to have this recipe on our dessert list quite frequently. I like how simple the recipe is. The kids could even make this dump cake. I would have slaved for hours though to make a dessert that tastes this good. Trust me… you must make this one.
Have you made dump desserts or meals? I am thinking we will be trying more of them since this recipe was so much more than we expected it to be.
Slow Cooker Cherry Dump Cake
Ingredients
- 1 box Yellow Cake Mix
- 42 oz Cherry Pie Filling, 2 cans
- 1/2 cup melted Butter
Instructions
- Combine melted butter and cake mix in a bowl. Mix until well distributed.
- Grease slow cooker.
- Spread contents of both cans of cherries on bottom of slow cooker.
- Crumble batter mixture over top of cherries.
- Cover and cook on high for 2 hours or low for 4 hours.
Looking for other Cherry filled recipes? Be sure to see these that I have shared…
This looks delicious!
I really feel like I would like it better baked, though, so I’d like to try it in the oven, although the crock pot is way easier!
So many wonderful suggestions in the comments! I really like simple and easy! I’d love to come up with one that’s less sugar!
Thanks for sharing this at the Homestead Blog Hop!
Blessings,
Laurie
Ridge Haven Homestead
Homestead Blog Hop
Sunday Sunshine Blog Hop
This looks delicious. I have never tried to make a dump cake so I am looking forward to trying this one out. My husband will love the cherries in the cake. Thanks for sharing this week. #HomeMattersParty
I love using blueberry filling and lemon cake mix. Awesome
What a great idea, this looks so yummy.
I may have to try this.
1. How do you get the pie out of the pot
2. What size of slow cooker?
3. Can you use Pam spray?
I’m wondering the same things! Mainly the slow cooker size. Thanks!
I have not made this yet, but the comments about the topping being mushy made me think of a tip on another recipe that I found. It said to put paper towels across the top of the pot, put the lid on it and cook. It is so the condensation is absorbed by the towel and keeps the topping from getting soaked. Worth a try I guess. 🤷♀️
Could you use chocolate cake mix with the cherry pie filling?
I have made this in the past but baking in the oven and can’t wait to try it in the crock pot – you just serve from the pot. I would think a chocolate cake mix would give it that Black Forest Cake look. Even add some slivered almonds.
I have used a chocolate cake mix and it really does taste like a Black Forest dinner!
yES, i AM USING CHOCOLATE MIX INSTEAD TODAY TO MAKE THIS!
Salt or unsalted butter?
Hi Becky! You could use either. I use salted in all of our recipes.
Always use unsalted butter when baking!
Tried it… loved it!!!!