2 (21-ounce) cans pie filling
1 (15-ounce) box cake mix (we are gluten free, so that's what I use, but you certainly don't have to!)
1 stick (1/2 cup) butter, melted (my butter is salted; it really doesn't matter)
1 tablespoon water
Use a 4-quart slow cooker sprayed well with cooking spray. If you have a 6-quart and that's it, reduce cooking time by about a 1/3.
Dump out the pie filling into the bottom of your prepared slow cooker. (don't forget to lick the cans! that stuff is GOOD.) In a large mixing bowl, mix together together the cake mix, melted butter, and water. You're going to have a crumbly cake mix, but what you're really trying to do is to "wet" all of the powder.
(go ahead and eat a few spoonfuls of the mix. there's no eggs, and again, that stuff is GOOD.)
Pour this evenly over the top of the canned filling. Cover, and cook on high for 2 to 3 hours, or on low for about 4 to 5 hours. Uncover, and continue to cook on high for another 30 minutes or so to release condensation.
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photo credit: crockpot ladies <https://crockpotladies.com/recipe/crockpot-cherry-dump-cake/>
Looks Yummy!!
ReplyDeleteThanks so much for stopping by!!
Stay safe, healthy and happy!!
Hugs,
Debbie