Oh my gosh, you have got to try this slow cooker cherry dump cake—it’s the laziest, most delicious dessert you’ll ever make! I first discovered this gem during a chaotic week when my oven decided to quit on me, and now it’s my go-to for potlucks, family dinners, or just those “I need chocolate… but also zero effort” moments. Literally, you dump three ingredients (four if you’re fancy with walnuts) into the slow cooker, walk away, and come back to a warm, bubbly, cherry-filled miracle. The cake mix bakes up golden and buttery on top, while the cherries underneath get all jammy and perfect. Trust me, your future self will thank you for bookmarking this one.
Why You’ll Love This Slow Cooker Cherry Dump Cake
Listen, this isn’t just any dessert—it’s basically magic in a crockpot. Here’s why it’s my absolute favorite:
- Three-ingredient easy: Cherry pie filling + cake mix + butter = dessert gold. That’s math even I can handle!
- Slow cooker convenience: No oven babysitting! Just dump everything in and let your counter do the work while you binge your favorite show.
- Crowd-pleasing flavors: Warm cherries, buttery cake topping… need I say more? Even my picky nephew devours seconds.
- Emergency dessert hero: Keep the ingredients in your pantry for last-minute “Oh no, I forgot to bake something!” moments.
Seriously, the hardest part is waiting for it to cook!
Ingredients for Slow Cooker Cherry Dump Cake
Okay, let’s gather the goods—this is seriously the easiest shopping list ever:
- 1 can (21 oz) cherry pie filling – don’t you dare drain it! That syrupy goodness is key.
- 1 box (15.25 oz) yellow cake mix – the cheap store brand works perfectly here.
- ½ cup butter, melted (real butter only, please—Grandma would side-eye margarine)
- ½ cup chopped walnuts (optional, but adds that lovely crunch)
See? I told you it was simple. Now grab a spoon and let’s get dumping!
Equipment You’ll Need
Gather these trusty tools—nothing fancy required!
- Slow cooker (4-6 quart works best)
- Measuring cups for butter and walnuts
- A spoon for spreading—I use whatever’s clean in the drawer!
That’s it! No mixer, no fancy gadgets—just dump and go.
How to Make Slow Cooker Cherry Dump Cake
Alright, let’s get this show on the road! Here’s the step-by-step that’ll have you swimming in cherry-filled glory in no time. Just remember—no stirring allowed (seriously, resist the urge!).
Step 1: Layer the Cherry Pie Filling
Dump that glorious can of cherry pie filling straight into your slow cooker. Use the back of a spoon to spread it into an even layer—think of it like making a cherry carpet for your cake topping to snuggle into.
Step 2: Add the Cake Mix
Now, grab your box of yellow cake mix and sprinkle it evenly over the cherries. No stirring, no mixing—just let it sit there looking all pretty and powdery. It’ll look wrong at this stage, but trust the process!
Step 3: Drizzle the Butter
Here comes the magic! Slowly pour that melted butter over the cake mix, trying to cover as much surface area as possible. I like to do a zigzag pattern for maximum coverage.
Step 4: Optional Toppings
If you’re using walnuts (or pecans, or whatever nuts float your boat), now’s the time to sprinkle them on top. They’ll get all toasty and delicious as the cake cooks.
Step 5: Slow Cook the Cake
Pop the lid on and cook on high for 2 hours or low for 4 hours. Your kitchen will smell like heaven! Check for doneness by inserting a toothpick—it should come out with moist crumbs (not wet batter). Every slow cooker runs different, so give it an extra 15 minutes if needed.
Tips for the Best Slow Cooker Cherry Dump Cake
Want pro-level results? Here are my hard-earned secrets from making this cake approximately 8,000 times (okay, maybe 20, but who’s counting?):
- Hands off! No stirring after layering—those distinct layers create magic as they cook.
- Know your slow cooker: Older models might need an extra 20 minutes. Peek at the 2-hour mark and adjust.
- Serve it warm: The cake’s at its best when the cherries are still slightly bubbly. Top with cold vanilla ice cream for the ultimate hot/cold contrast.
- Butter coverage matters: Missed spots? Tilt the slow cooker to help butter reach dry patches before cooking.
Follow these, and you’ll be the dump cake queen (or king) of your friend group!
Serving Suggestions
Oh, you have to serve this warm—that’s when the cherries are at their juiciest! My favorite way? A big scoop of vanilla ice cream melting over the top, or a dollop of whipped cream with a sprinkle of cinnamon. Breakfast? Dessert? Who cares—it’s delicious any time!
Storing and Reheating
Got leftovers? Lucky you! Store any remaining cake in an airtight container—it’ll stay delicious for about 3 days (if it lasts that long!). When you’re ready for round two, just pop a slice in the microwave for 15-20 seconds until warm and gooey again. The cherries will be just as jammy as day one!
Slow Cooker Cherry Dump Cake Variations
Once you’ve mastered the classic cherry version, the dump cake world is your oyster! Try swapping in apple pie filling with a dash of cinnamon for cozy fall vibes, or go wild with blueberry filling topped with lemon cake mix. My neighbor swears by peach filling with a sprinkle of nutmeg—it tastes like summer in a spoon! For chocolate lovers, devil’s food cake mix over cherry filling is pure genius. The beauty? You can’t mess it up. Just keep the 1:1:½ ratio (filling:cake mix:butter) and let your slow cooker work its magic.
Frequently Asked Questions
I get asked about this slow cooker cherry dump cake all the time—here are the answers to the burning questions my friends and family keep tossing at me!
Can I use a different cake mix?
Absolutely! Yellow cake mix is classic, but feel free to experiment. Devil’s food mix turns this into chocolate-cherry heaven, while spice cake mix adds cozy autumn vibes. Just avoid angel food or pudding-added mixes—they need different liquid ratios.
Why shouldn’t I stir the layers?
Resist the urge! The magic happens when the cherry juice bubbles up through the cake mix as it cooks. Stirring mixes everything into a sad, gluey mess. Trust me—I learned this the hard way during my “rebel phase.”
Can I make this in the oven?
Yep! Bake at 350°F for 45 minutes in a greased 9×13 pan. But honestly? The slow cooker gives you that perfect jammy texture without drying out the edges.
My cake came out dry—what went wrong?
Two likely culprits: 1) You skimped on butter (never do this!), or 2) Your slow cooker runs hot. Next time, check earlier and add 1-2 tbsp water if the top looks parched.
Nutritional Information
Here’s the scoop on what you’re biting into (because let’s be real—we’re all gonna have seconds!):
- Serving size: 1 generous slice
- Calories: 320 (worth every one!)
- Sugar: 25g (mostly from those luscious cherries)
- Fat: 14g (thank the butter gods)
Note: Brands vary, so your numbers might wiggle a bit—especially if you go wild with extra walnuts or swap pie fillings. But hey, it’s dessert—let’s focus on joy, not math!
Now go make this beauty and tag me with your cherry-stained masterpiece—I live for your food pics!
Print3-Ingredient Slow Cooker Cherry Dump Cake Is Heavenly Bliss
A simple and delicious dessert made in a slow cooker with minimal effort.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can (21 oz) cherry pie filling
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup butter, melted
- 1/2 cup chopped walnuts (optional)
Instructions
- Spread cherry pie filling evenly in the bottom of the slow cooker.
- Sprinkle dry cake mix over the pie filling.
- Drizzle melted butter evenly over the cake mix.
- Add chopped walnuts on top if desired.
- Cover and cook on high for 2 hours or low for 4 hours.
- Serve warm with ice cream or whipped cream.
Notes
- Do not stir the ingredients after adding them to the slow cooker.
- Check for doneness by inserting a toothpick into the cake layer.
- Adjust cooking time based on your slow cooker model.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
