Yes, only 3 ingredients.
If you don’t count the ice cream or whipped cream that you could add to the top.
To all my friends that we’ll BBQ with this summer, I’ll be bringing this every time.
2 cans of cherry pie filling.
(I used 2 cans because I used my slow cooker is a 7 qt. Even in my 6 qt, I’d use 2 cans. I’d probably use 1 can for 4 or 5 qt. size.)
Make a crumbly mess with cake mix and butter.
Use some forks or a pastry blender if you have one.
Layer it right onto the cherries.
Slow cook to crispy topping perfection.
Spoon out and serve. And good luck not having a second helping.
Note: There is a print link embedded within this post, please visit this post to print it. Slow Cooker Cherry Cake
Yield – 6-8 servings
Preparation Time – 10 minutes
Cooking Time – 3 hours on low
Ingredients
- 2 – 20 oz. cans cherry pie filling
- 1 box white cake mix
- 1/2 cup butter, melted
- Vanilla ice cream or whipped cream topping, optional
Directions
- Spray the insert of your slow cooker with non-stick cooking spray.
- Pour the cans of cherry pie filling into the base of the slow cooker.
- In a small mixing bowl, toss together the white cake mix and melted butter, until crumbly dough forms. Pour the dough over top of the cherry filling in the slow cooker.
- Set on low and cook for 3 hours.
- Serve Slow Cooker Cherry Cake with vanilla ice cream or whipped cream topping.
Pin all of our 31 Days of Summer Slow Cooker Recipes here!
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