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Life Love Liz

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Slow Cooker Cherry Dump Cake

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July 6, 2015 · 37 Comments

Slow Cooker Cherry Dump Cake

This Cake is easily thrown together with ingredients you probably already have in your kitchen.  It is also a great way to free up your oven for cooking dinner when company is coming over!

Slow Cooker Cherry Dump Cake

 

INGREDIENTS:
1 box Yellow Cake Mix
42 oz Cherry Pie Filling (2 cans)
1/2 cup melted Butter

Slow Cooker Cherry Dump Cake

 

DIRECTIONS:

Combine melted butter and cake mix in a bowl. Mix until well distributed.
Grease slow cooker.

Slow Cooker Cherry Dump Cake

Spread contents of both cans of cherries on bottom of slow cooker.

 

Slow Cooker Cherry Dump Cake
Crumble batter mixture over top of cherries.
Cover and cook on high for 2 hours or low for 4 hours.

Slow Cooker Cherry Dump Cake

4.6 from 5 reviews
Slow Cooker Cherry Dump Cake
 
Print
Ingredients
  • 1 box Yellow Cake Mix
  • 42 oz Cherry Pie Filling (2 cans)
  • ½ cup melted Butter
Instructions
  1. Combine melted butter and cake mix in a bowl. Mix until well distributed.
  2. Grease slow cooker.
  3. Spread contents of both cans of cherries on bottom of slow cooker.
  4. Crumble batter mixture over top of cherries.
  5. Cover and cook on high for 2 hours or low for 4 hours.
3.3.3077

 

Slow Cooker Cherry Dump Cake

 

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37 Comments
Filed Under: Dessert Recipes, RecipesTagged: Dessert

Comments

  1. Susan says

    July 13, 2015 at 6:11 pm

    Oh wow — this looks amazing! I have pinned it for a night I am craving cherry goodness!

    Reply
  2. Anonymous says

    July 16, 2015 at 4:04 am

    I’ve made this in the oven but never in a slow cooker. What size slow cooker do you use?

    Reply
    • Noreen says

      August 19, 2016 at 3:14 pm

      How long did you cook it in the oven?

      Reply
      • rhea says

        December 9, 2017 at 5:17 pm

        I’ve made this in the oven and followed the cake box direction for bakining but waited until the top was golden brown and bubbly filling. Some recipes say the oven bake time is 50 minutes.

        Reply
  3. Patrick Luna says

    November 13, 2015 at 8:57 am

    making this tomorrow. should I use salted or unsalted butter? or does it matter?

    Reply
    • Liz says

      December 6, 2015 at 9:45 pm

      I always use salted because I can’t be bothered to buy unsalted. 😉

      Reply
  4. Diane says

    May 22, 2016 at 9:43 pm

    Adding a teaspoon of almond flavoring makes this especially yummy!!

    Reply
  5. Debby Enyeart says

    June 23, 2016 at 8:42 am

    Could you add a can of drained crushed pineapple

    Reply
  6. Bethany says

    August 8, 2016 at 12:16 pm

    Making this for my Dads Birthday this weekend. Family will be at hotel, and thinking this would be perfect!! Cant wait =)

    Reply
  7. Donna says

    October 15, 2016 at 5:57 pm

    wondering if I double the recipe will it work and do I double the time? Maybe just two crock pots would work better….thoughts?

    Reply
    • Liz says

      October 17, 2016 at 12:33 am

      Not sure, I’ve never tried doubling it. I would use two just to stay safe.

      Reply
    • Debbe says

      March 2, 2017 at 11:07 pm

      You make it in the oven too, as a dump cake. Look for cherry dump cake.

      Reply
  8. Gary Bessman says

    November 12, 2016 at 2:02 pm

    Sounds good will give it a try

    Thanks

    Reply
  9. Sarah says

    January 1, 2017 at 9:57 pm

    I have a big bag of fresh cherries in my freezer, can I use them and if so how many cups would I need?

    Reply
    • Liz says

      January 1, 2017 at 11:42 pm

      You would need to turn them into cherry pie filling for that to work.

      Reply
      • Rynnie says

        February 7, 2017 at 3:38 pm

        I just made 2 cans of tart cherries into actual cherry pie filling by cooking them to simmer (10-15 min, med heat, covered sauce pan), separately mixing 1 cup sugar and 1/4 cup cornstarch, adding that to the cherries in the saucepan to simmer, turn to low, stir 2 minutes, and BOOM! Cherry pie filling.

        Reply
  10. Dana says

    January 15, 2017 at 2:14 am

    Cook top Stove says to make cherry filling use: 1 cup sugar, 3 T corn starch, 1 T lemon juice, and 4 cups pitted cherries. Simmer till thick.

    Reply
  11. Melanie says

    January 20, 2017 at 3:57 pm

    No stirring? I hope lol I have it in the crockpot now cooking and its on low for 4hours and still looks pretty soft on the top. Normal?

    Reply
    • Melanie says

      January 20, 2017 at 3:58 pm

      Might should add that its been in for two hours currently

      Reply
    • Liz says

      January 20, 2017 at 5:48 pm

      Nope, no stirring. It will never firm up like cake, its more like a cobbler and it will remain looking soft on the top. The first time I made this I didn’t trust the results and I let it cook for like 8 hours because I didn’t think it was “done”. Only after I scooped it out did I realise that it was actually indeed done… and err.. well after 8 hours it was overdone.

      Reply
  12. Carol Wolters says

    February 1, 2017 at 8:30 pm

    9×13 pan, 350 degrees, 30 minutes. Can top with nuts if desired. DO NOT try chocolate cake mix with cherry pie filling – wrong flavors, epic fail! White cake & Peach pie filling, Apple Pie filling & Spice Cake. Blueberry would work with yellow cake mix. Can make 2 8×8, just split cake mix & butter . Can do Jiffy cake mix = half size, 1 can pie filling. DO NOT double contents in 9×13 pan, will not work. Use 2nd pan. Great warm or cold for potlucks & picnics, impervious to temps & “looking perfect” like icing getting bumped or runny. I have not made in slow cooker, but have made this dump cake for decades. Top with ice cream! I want to eat the entire thing, just looking at your picture. MUST make for this weekend!

    Reply
    • Cathy says

      February 4, 2017 at 7:59 pm

      Thanks I may try this instead.

      Reply
    • Mattie says

      July 5, 2017 at 3:52 am

      Funny..I did chocolate cake with cherry and it turned out great.

      Reply
      • Rosemary Hiltz says

        September 30, 2017 at 12:36 pm

        Me too and it is always a big hit

        Reply
  13. Cathy says

    February 4, 2017 at 7:57 pm

    I made this and it turned out to be one big clump. It was horrible. We had to add ice cream to be able to eat it and even then it was barely eatable. Not sure what went wrong.

    Reply
  14. paula says

    February 7, 2017 at 11:45 pm

    can you make with chocolate cake batter?

    Reply
    • Liz says

      February 10, 2017 at 2:14 am

      Yes, but it doesn’t taste as good as you think it would. :/

      Reply
  15. Nicole Childers says

    March 2, 2017 at 2:30 pm

    This recipe is the bomb! I’ve made this several times. So easy and sooooooo good! Thanks for posting it!

    Reply
  16. Brittany says

    March 3, 2017 at 10:46 am

    What size of crock pot did you use?

    Reply
  17. Janice says

    March 29, 2017 at 5:59 pm

    This recipe is a favorite, but why use a slow cooker when it can be made so quickly?
    One yellow Jiffy cake mix, one can of cherry pie filling (or other favorite filling), one stick of melted unsalted butter. Spray 8″ square pan, spread filling on bottom, dump dry cake mix on top and spread evenly, pour melted butter on top. Bake 350 degrees for one hour. Delish! You can sprinkle pecans over pie filling if you like nuts.

    Reply
  18. celia says

    May 6, 2017 at 10:06 am

    What do I grease crockpot with? crisco? butter?

    Reply
  19. Teresa Hess says

    July 3, 2017 at 7:07 pm

    Can I use peaches (cans) instead of cherries?
    Thank you! ❤️

    Reply
  20. Diane Lytle Greve says

    July 21, 2017 at 11:35 pm

    This recipe looks so yummy, I can’t wait to try it. Thanks for recipe….

    Reply
  21. Diane Lytle Greve says

    July 21, 2017 at 11:40 pm

    This Cherry Dump cake looks Fantastic, can’t wait to try it. Thanks for sharing..

    Reply
  22. Diane Boggs says

    October 31, 2017 at 10:31 am

    What size crock pot do you use?

    Reply
  23. Lee says

    January 8, 2018 at 7:22 pm

    Making this now but mine is in the oven.

    Reply
  24. Lee says

    January 9, 2018 at 12:42 am

    Baked in oven, used blueberries, so good !!!!

    Reply

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Hi! I'm Elizabeth and Welcome to my Blog!

I'm a Canadian Mom Blogger & Life Love Liz is a family friendly blog where I share about my life with my kids, the food I love and and all the things I enjoy doing. Read More About Me!

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