Cherry Pie Filling with Yellow Cake Mix and Nuts

Introduction

The cherry pie filling stays thick and jammy under a crumbly topping made from yellow cake mix, butter, and chopped nuts. After 3 hours in the slow cooker, you get a hot spoon dessert that fits a potluck, casual dinner, or a low-effort dessert you can serve straight from the crock.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Servings: 6

Ingredients

• 1 can (16 ounces) cherry pie filling
• 1 cup yellow cake mix
• ⅛ cup softened butter
• ¼ cup chopped nuts
• Ice cream, as desired

Instructions

1. Pour cherry pie filling into a slow cooker, spreading it evenly across the bottom of the crock.
2. In a medium-size bowl, combine cake mix and butter until the mixture is crumbly.
3. Sprinkle evenly over cherries.
4. Sprinkle nuts evenly over cake mix.
5. Set slow cooker on low, cover and allow to cook for 3 hours.
6. Serve hot, right from the slow cooker, or serve over ice cream, if desired.

Variations

• Swap the yellow cake mix for white cake mix if you want a lighter vanilla flavor and a slightly plainer topping.
• Use spice cake mix instead of yellow cake mix for a warmer, more spiced finish that works well with the cherries.
• Replace the cherry pie filling with blueberry or apple pie filling to change the fruit profile while keeping the same method.
• Change the ¼ cup chopped nuts to pecans or walnuts for a more distinct nut flavor, or omit them entirely if you want a softer topping and need a nut-free version.

Tips for Success

• Spread the cherry pie filling evenly in the slow cooker so the topping cooks at the same rate across the surface.
• Mix the cake mix and softened butter until you do not see dry pockets of mix, or the topping can stay dusty after cooking.
• Sprinkle the crumb mixture and nuts evenly instead of dropping them in one spot, which helps avoid bare patches and soggy areas.
• Keep the slow cooker covered for the full 3 hours; lifting the lid slows cooking and can leave the topping underdone.
• Serve it hot if you want the strongest contrast between the warm fruit and the crumb topping.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze it in a freezer-safe container for up to 2 months, but the topping will soften after thawing.

Reheat single portions in the microwave for 30 to 60 seconds until warmed through. For larger amounts, reheat in a 300°F oven, covered, for 10 to 15 minutes. If frozen, thaw in the refrigerator overnight before reheating. Add ice cream only when serving.

FAQ

Can you make this without the nuts?

Yes. Omit the ¼ cup chopped nuts and the dessert will still work; you will just lose some crunch on top.

Why is the topping still powdery after cooking?

The cake mix and butter likely were not mixed until fully crumbly, or the topping layer was too uneven. If needed, cover and cook a bit longer until the surface looks more set.

Do you need to grease the slow cooker first?

No. The cherry pie filling covers the bottom, so sticking is usually not an issue.

Can you bake it instead of using a slow cooker?

Yes. Put it in a baking dish and bake at 350°F until the fruit is bubbling and the topping is set, usually about 35 to 45 minutes.