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1. Grease the inside of your slow cooker or line it with parchment paper for easy cleanup.
2. Pour the strawberry pie filling into the bottom of the slow cooker and spread it out evenly.
3. Sprinkle the dry white cake mix over the pie filling, covering the strawberries completely. Try to resist the urge to stir; everything will come together as it cooks.
4. Drizzle the melted butter evenly over the top of the cake mix. No need to mix it in—just let it work its buttery magic on top.
5. Set your slow cooker to high and cook for 2-3 hours, or on low for 4 hours, until the top is slightly golden and the edges are bubbly.
6. Once done, turn off the slow cooker and let the cake stand for about 15-20 minutes to set before serving. Yes, the waiting is the hardest part, but trust me—it’s worth it!
Variations & Tips
– Feel free to get creative with your fruit. Pie fillings come in all sorts of flavors, so if strawberries aren’t your jam, try peach or cherry!
– Toss in a cup of chocolate chips or some chopped nuts for an added texture and taste.
– If you’re conscious about sodium, try a low-sodium white cake mix.
– Leftovers? They’re great cold, or warm them up in the microwave for a just-baked experience.
– To prevent the edges from cooking too quickly, place a paper towel under the lid of the slow cooker to absorb condensation.
With just three ingredients and a slow cooker, you can whip up something homey and heavenly that’ll surely hit the sweet spot. So grab your spoon, because dessert is going to be as easy as one, two, three!
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