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2. Spread the can of undrained crushed pineapple evenly along the bottom of the slow cooker. Layering starts here, creating the moist, tangy base of our dessert.
3. Next, carefully spoon the cherry pie filling over the pineapple layer, gently spreading it out. These two fruits create a sweet and tart combination that’s absolutely irresistible.
4. Sprinkle the dry yellow cake mix evenly over the cherry layer. This is where the magic starts happening – as the dessert cooks, this cake mix transforms into a delightfully crumbly topping.
5. Pour the melted butter evenly over the top of the cake mix, ensuring it covers as much of the surface as possible. The butter is the secret to getting that gorgeous golden topping that makes this dessert so appealing.
6. If you’re using nuts, sprinkle them over the top now. They add a wonderful crunch and a hint of nuttiness that complements the sweetness of the fruit and cake.
7. Cover and cook on low for 4 hours or until the top is lightly browned and the dessert is bubbly around the edges.
8. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Variations & Tips
– Feel free to get creative with the fruit layers! Try using blueberry pie filling or canned peaches in syrup for a twist on the classic.
– If you’re in a pinch, a sprinkle of cinnamon or nutmeg added to the cake mix can add a warm, spiced flavor that’s especially welcome in the cooler months.
– For those busy days, assembling the layers in the slow cooker insert the night before and storing it in the refrigerator can save you precious time. Simply start the cooking process the next day, and come home to a sweet treat!
– To keep leftovers (though there rarely are any!), store them in an airtight container in the refrigerator. A quick warm-up in the microwave, and it’s almost as good as fresh.
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