Ingredients:
1 box of yellow cake mix
1 can (21 ounces) cherry pie filling
1/2 cup (1 stick) unsalted butter, sliced into thin pieces
Directions:
First things first—grab your trusty slow cooker and give it a light spray with non-stick cooking spray. We’re laying down a no-stick foundation here—no mess, no fuss.
Pour the cherry pie filling into the slow cooker. Spread it out evenly to create a luscious, fruity base.
Next, sprinkle the yellow cake mix evenly over the cherry filling. No need to stir! We’re building layers, not mixing chaos.
Now, take those thin butter slices and place them all over the cake mix. Cover as much of the surface as possible. Here’s where the magic happens—the butter melts into the cake mix, creating that glorious golden, crumbly crust. Pure bliss.
Pop the lid on your slow cooker, set it to low, and forget about it for 3-4 hours. The cake will become golden and the edges will pull away from the sides of the cooker—just like a beautiful masterpiece.
