Oh my gosh, let me tell you about my absolute favorite lazy-day dessert—this Crockpot Cherry Pie Filling Cake is my go-to when I want something sweet without any fuss. I discovered this gem years ago during one of those “I’m too tired to bake but NEED cake” moments. Five simple ingredients (seriously, that’s it!) dumped into a slow cooker? Yes please!
The magic happens while you go about your day—no babysitting the oven, no fancy techniques. Just mix, dump, and let that crockpot work its cozy magic. The cherry pie filling bakes into sweet little pockets of jammy goodness throughout the cake. It’s like cherry pie and yellow cake had the most delicious baby!
What I love most (besides eating it warm with melting vanilla ice cream) is how it fills the whole house with that nostalgic “something sweet is baking” smell. Friends always ask for the recipe when they smell it—little do they know how embarrassingly easy it is to make!
The Simple Magic Ingredients for Crockpot Cherry Pie Filling Cake
Okay, here’s the beautiful part—this cake only needs five ingredients you probably already have! No fancy trips to specialty stores, no weird pantry items. Just grab:
- 1 box (15.25 oz) yellow cake mix – I always keep a few boxes in my pantry for emergencies (cake emergencies are totally valid)
- 21 oz can cherry pie filling – Look for the regular kind, not sugar-free, unless you want to adjust sweetness
- 1/2 cup butter, melted and slightly cooled – Please, please use real butter here. It makes all the difference!
- 2 large eggs – Room temperature if you can plan ahead (but I’ve used cold eggs in a pinch)
- 1 tsp vanilla extract – The good stuff if you’ve got it! I sometimes add an extra splash because I’m extra
That’s it! I told you it was simple. The cherry pie filling does double duty—providing sweetness and those gorgeous jammy cherry pockets throughout the cake. And that yellow cake mix? It becomes something magical when slow-cooked.
Pro tip: Set your butter out about 30 minutes before you start. You want it melted but not piping hot when you mix it in—we don’t want to accidentally cook those eggs!
How to Make Crockpot Cherry Pie Filling Cake
Now for the fun part – let’s turn those simple ingredients into magic! This is seriously the easiest cake you’ll ever make. No fancy mixer needed, no sifting flour, just good old-fashioned stirring. Here’s exactly how I do it:
Step 1: Prepare the Crockpot
First things first – grab your crockpot and give the inside a light coating of butter or non-stick spray. Trust me, you don’t want to skip this! I learned the hard way when my first attempt stuck like crazy. A quick swipe with a paper towel does the trick – no need to go overboard.
Step 2: Mix the Ingredients
Dump everything into a big mixing bowl – yes, all at once! The cake mix, cherry pie filling, melted butter, eggs, and vanilla. I use a sturdy wooden spoon to mix it until just combined. Don’t overmix – a few lumps are totally fine. The batter will be thick and chunky with those beautiful cherry bits throughout.
Step 3: Cook the Cake
Pour your batter into the prepared crockpot and smooth the top slightly. Pop the lid on and set it to LOW. This is important – high heat will burn the edges before the center cooks! Set a timer for 3 hours, but peek in around the 2.5 hour mark. The cake is done when a toothpick comes out clean from the center. In my crockpot, it’s usually perfect at 3 hours 15 minutes.
Step 4: Cool and Serve
Now the hardest part – waiting! Let the cake sit with the lid off for about 20 minutes before digging in. This helps it set up perfectly. But let’s be real – I’ve definitely scooped warm cake straight from the crockpot before (no regrets!). It’s amazing served in bowls with melting vanilla ice cream on top.
See? I told you it was easy! The whole house will smell incredible while it cooks. Just try not to lift the lid too often – I know it’s tempting, but we want to keep all that steamy goodness inside!
Why You’ll Love This Crockpot Cherry Pie Filling Cake
Okay, let me count the ways this cake will become your new best friend! First off – it’s practically foolproof. But here’s what really makes it special:
- Only 5 simple ingredients – No weird pantry staples, just basic stuff you likely have right now
- Hands-off cooking – Dump everything in the crockpot and forget about it for hours while your house smells amazing
- Perfectly moist every time – The slow cooker keeps this cake unbelievably tender, never dry like oven-baked cakes can get
- Minimal cleanup – One bowl, one spoon, and your crockpot – that’s it! My kind of dessert
- Endless variations – Swap the cherry filling for whatever pie filling you love (I’m partial to blueberry too)
The best part? It tastes like you spent hours baking when really you just dumped and stirred. Friends and family will never guess how easy it was – that can be our little secret!
Tips for the Best Crockpot Cherry Pie Filling Cake
After making this cake more times than I can count (research purposes, obviously!), I’ve learned all the little tricks to make it perfect every time. Here are my hard-earned tips:
Grease like you mean it! That first time I got lazy with the greasing? Yeah, we ate delicious cherry cake scraps straight from the crockpot with spoons. Not the worst outcome, but not ideal. Now I use either non-stick spray or rub softened butter into every nook of my crockpot. Bonus points if you use the butter wrapper – no waste!
Timing is everything. Every crockpot runs a little differently. Mine takes exactly 3 hours 15 minutes on low, but my sister’s older model needs a full 4 hours. Start checking at 3 hours with the toothpick test. If it comes out with wet batter, give it another 15 minutes and check again. The edges should look set and slightly golden when it’s done.
Resist the peek! I know, I know – that cherry-scented steam is irresistible. But every time you lift the lid, you’re adding cooking time. I set a timer for 2.5 hours before I even think about checking. The only exception? If you smell burning (which shouldn’t happen on low heat!).
Warm is best. This cake is good at room temp, but oh my stars – warm with melting vanilla ice cream? Life-changing. If you have leftovers (big if!), microwave slices for 15-20 seconds to bring back that fresh-baked magic.
The parchment trick. For super easy removal, try this: Cut a strip of parchment paper long enough to line the bottom and up two sides of your crockpot. After baking, you can use the “handles” to lift the whole cake out! Just tuck them in before adding batter.
Fun Ways to Mix Up Your Crockpot Cherry Pie Filling Cake
Here’s where the real fun begins! Once you’ve mastered the basic recipe (which let’s be honest, takes about five minutes), try playing around with these easy variations. I’ve tested them all, so you don’t have to suffer through any baking fails!
Different Pie Fillings
That cherry pie filling is delicious, but don’t stop there! The same recipe works beautifully with:
- Apple pie filling – Add a teaspoon of cinnamon for that classic apple pie vibe
- Blueberry pie filling – Throw in some lemon zest for brightness
- Peach pie filling – A pinch of nutmeg makes it extra cozy
Last Thanksgiving, I used pumpkin pie filling and added pumpkin spice – instant holiday dessert! The possibilities are endless.
Spice It Up
A simple sprinkle can take this cake to new heights. My favorites:
- Cinnamon sugar – Mix 2 tbsp sugar with 1 tsp cinnamon and sprinkle on top before baking
- Almond extract – Replace half the vanilla with almond extract for that classic cherry-almond combo
- Citrus zest – Orange or lemon zest brightens up the sweetness beautifully
Pro tip: If you’re feeling fancy, mix in 1/2 cup chopped nuts (I love pecans or walnuts) for some crunch. Just fold them in right at the end!
How to Serve Your Crockpot Cherry Pie Filling Cake (Because It Deserves the Spotlight!)
Okay, let’s talk about the best part – eating this glorious cake! While it’s absolutely delicious plain (I may or may not have eaten it straight from the crockpot with a spoon), a few simple toppings can take it to dessert heaven. Here are my favorite ways to serve it:
Ice cream is non-negotiable. There’s something magical about warm cherry cake meeting cold vanilla ice cream. The way the ice cream melts into all those cherry pockets? Absolute perfection. I usually go for classic vanilla, but cherry vanilla or butter pecan are amazing too!
Whipped cream wonders: If you’re feeling fancy, homemade whipped cream with a splash of almond extract pairs beautifully. The canned stuff works in a pinch, but fresh whipped cream takes about 2 minutes to make and tastes infinitely better. Pro tip: Add a dollop right before serving so it stays fluffy.
Drizzle me happy: Keep a squeeze bottle of caramel or chocolate sauce in your fridge for instant dessert upgrades. A zigzag of caramel over the warm cake makes it look bakery-worthy. Chocolate lovers – try a dark chocolate ganache drizzle. The slight bitterness balances the cake’s sweetness perfectly.
Crunchy toppings: For texture contrast, sprinkle on some chopped toasted almonds or pecans. The crunch plays so nicely with the soft cake. My husband loves when I add crushed graham crackers or vanilla wafer crumbs for a “cherry cobbler” vibe.
Breakfast mode: Okay, hear me out – warm a slice in the morning and top with Greek yogurt and fresh berries. It’s like coffee cake but better! (This might just be my excuse to eat dessert for breakfast…)
No matter how you serve it, this cake is best enjoyed warm with people you love. The gooey cherry pockets and tender crumb make every bite a little celebration. Just be prepared – your family might start requesting it weekly like mine does!
Storing and Reheating Crockpot Cherry Pie Filling Cake
Okay, let’s be real—leftovers might not happen often with this cake (it disappears fast in my house!), but when they do, here’s exactly how to keep them tasting fresh and delicious:
Short-term storage: Once cooled, cover the crockpot insert with plastic wrap or transfer slices to an airtight container. It’ll stay perfect in the fridge for up to 3 days. The cherry filling actually gets more flavorful as it sits—bonus!
Freezing for later: This cake freezes beautifully! Wrap individual slices tightly in plastic wrap, then pop them in a freezer bag. They’ll keep for 2-3 months. The night before serving, just move a slice to the fridge to thaw—it’ll taste freshly baked!
Reheating magic: My favorite way is microwaving slices for 20-30 seconds until just warm—the cherries get all jammy again! For crisp edges, use the toaster oven at 300°F for about 5 minutes. Pro tip: Add ice cream after reheating unless you want cherry soup (which, no judgement—I’ve been there).
One warning: The cake might lose a bit of that initial fluffiness after refrigeration, but the flavor actually improves! If it seems dry (rare, but possible), drizzle with a teaspoon of warm milk before reheating—it works miracles.
What’s in Your Slice? Crockpot Cherry Pie Filling Cake Nutrition
Okay, let’s be real – we’re not eating cake for its health benefits! But since you asked (or maybe just wondered while licking cherry sauce off your fork), here’s the scoop on what’s in each delicious serving. Remember, these are estimates – your exact numbers might dance around a bit depending on your specific ingredients.
Per serving (about 1/8th of the cake):
- 320 calories – Just enough to justify that second slice, right?
- 12g fat (6g saturated) – Thank that glorious real butter!
- 50g carbs – Mostly from that sweet cherry goodness and cake mix
- 3g protein – It’s dessert, not a steak – but the eggs help!
- 25g sugar – The cherry filling brings most of this natural sweetness
- 1g fiber – Those cherry skins count for something!
- 350mg sodium – Pretty standard for baked goods
A little disclaimer from my kitchen to yours: These numbers can wiggle around based on your exact brand of cake mix or pie filling. I used standard supermarket versions when calculating. If you use sugar-free pie filling or light butter, your numbers will be different (but honestly, life’s too short for light butter in desserts!).
Pro tip: Pairing with vanilla ice cream? Obviously add those numbers in – but some things are worth every calorie! My philosophy? Enjoy reasonable portions of real ingredients, savor every bite, and maybe take an extra walk tomorrow. Now pass me that second slice!
FAQs About Crockpot Cherry Pie Filling Cake
Can I use a different cake mix?
Absolutely! While yellow cake mix is my go-to (it lets those cherry flavors shine), I’ve had great results with white, butter, or even lemon cake mixes. Spice cake mix with cherry filling? Divine! Just know that chocolate cake might overwhelm the cherry flavor. The texture stays perfect regardless – that’s the beauty of crockpot baking!
Can I cook this on high heat?
Technically yes, but I don’t recommend it. Here’s why: high heat makes the edges cook too fast while the center stays gooey. I learned this the hard way with burnt edges and a raw middle – tragic! Low heat for 3-4 hours gives even cooking. If you’re in a rush, try 1.5-2 hours on high, but check every 30 minutes. Better yet – plan ahead and let that slow cooker work its low-and-slow magic!
How do I know when the cake is done?
Trusty toothpick to the rescue! When your kitchen smells amazing and the edges look set, poke the center with a toothpick. If it comes out clean (maybe with a few moist crumbs), you’re golden! No toothpick? A butter knife works too. The cake should spring back slightly when touched. If it jiggles like pudding, give it more time. Remember – crockpots vary, so start checking at 3 hours!
Okay, now it’s your turn! I want to hear all about your cherry cake adventures. Did you stick to the classic recipe or try one of those fun variations? Maybe you discovered an amazing new topping combo I need to try! Drop me a comment below – I read every single one (usually while eating cake, obviously).
Did your family go crazy for it like mine does? Any funny kitchen mishaps? (We’ve all had that one time the crockpot lid slipped… cherry batter everywhere!) Your tips and tweaks might just become someone else’s new favorite version.
And hey – if you snapped a pic of your masterpiece, I’d love to see it! There’s something magical about how everyone’s cake turns out slightly different, but always delicious. Whether it’s your first time making it or your fiftieth, I’m cheering you on from my flour-dusted kitchen!
Print5-Ingredient Crockpot Cherry Pie Filling Cake Magic
A simple and delicious cake made with crockpot cherry pie filling.
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box yellow cake mix
- 21 oz can cherry pie filling
- 1/2 cup butter, melted
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Grease your crockpot lightly.
- Mix cake mix, cherry pie filling, melted butter, eggs, and vanilla in a bowl.
- Pour batter into the crockpot.
- Cook on low for 3-4 hours or until a toothpick comes out clean.
- Let cool slightly before serving.
Notes
- Serve warm with ice cream for extra flavor.
- Adjust cooking time based on your crockpot.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
