Crockpot Cherry Pineapple Dump Cake

Course Cake, Dessert

Cuisine American, Southern

Keyword cherry-dump-cake, crockpot-cherry-pineapple-dump-cake

Prep Time 5

Cook Time 4

Resting time 20

Total Time 4 25

Servings servings

Calories 375kcal

Ingredients

1 20 oz can crushed pineapple with juice
1 21 oz cherry pie filling
1 15.25 oz box golden butter cake mix
1/2 cup butter melted
1/4 cup sliced almonds toasted
vanilla ice cream for serving

Instructions

Spray the bottom and sides of a 6 quart oval crockpot with cooking spray. Spread the crushed pineapple with the juice on the bottom. Spread the cherry pie filling over pineapple.
In a medium size mixing bowl, mix together the melted butter and cake mix until crumbly. Sprinkle over the fruit.
Cover the opening of the crockpot with doubled paper towels then fit the lid firmly on top.
Cook on high for 2-3 hours or on low for 4-5 hours. Cook until golden and a toothpick inserted into the center shows moist crumbs.
Rest uncovered for 20 minutes then serve sprinkled with toasted almonds and a scoop of vanilla ice cream.

Notes

To toast almonds for crockpot method: Preheat oven to 350°F. Spread almonds on a baking sheet in a single layer. Toast for 5-7 minutes or until lightly golden and fragrant.

Oven version: Spray a 13 x 9 inch baking dish with cooking spray. Spread pineapple over bottom of dish. Pour (2) cans of cherry pie filling over pineapple. Sprinkle with dry cake mix then drizzle with melted butter. Bake for 50-55 minutes or until the top is golden. Sprinkle with almonds during the last 15 minutes of baking.

Nutrition