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Crockpot Cherry Dump Cake - Easy, Cozy, and Comforting

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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cans (21 oz each) cherry pie filling
  • 1 box (about 15–16.5 oz) yellow cake mix (white or vanilla also work)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract (optional, but adds a nice touch)
  • 1/2 teaspoon almond extract (optional, enhances cherry flavor)
  • Pinch of salt
  • Optional toppings: Chopped almonds or pecans, chocolate chips, or shredded coconut
  • To serve: Vanilla ice cream or whipped cream

Method
 

  1. Prep the slow cooker: Lightly grease the bowl with butter or nonstick spray. For easier cleanup, line with a slow cooker liner or parchment.
  2. Add the cherry layer: Pour the cherry pie filling into the slow cooker. Stir in the vanilla, almond extract, and a pinch of salt to brighten the flavor.
  3. Sprinkle the dry cake mix: Evenly sprinkle the cake mix over the cherries. Don’t stir. Keep the layer as level as possible so it cooks evenly.
  4. Add butter: Drizzle the melted butter evenly over the dry cake mix, trying to moisten as much of the surface as you can. A few dry spots are fine.
  5. Add optional toppings: Scatter nuts, chocolate chips, or coconut over the top if you like a little crunch or extra sweetness.
  6. Cook: Cover and cook on High for 2 to 2.5 hours or Low for 4 hours. The edges should be set and golden, and the center should be mostly cooked with a bit of gooeyness from the filling.
  7. Vent to finish: If the top looks steamy, tilt the lid slightly or place a clean kitchen towel under it for the last 15–20 minutes to reduce moisture and help the topping crisp.
  8. Serve: Spoon into bowls while warm. Top with vanilla ice cream or whipped cream.