Total TimePrep: 5 min. Cook: 2 hours
Very similar to the old fashion dump cake. Add some pineapple to the bottom layer. Yummy
For those of you that think it is too sweet, drain a can of fruit and mix it with the pie filling. Then mix the rest as usual. Cinnamon and sugar sprinkled on top of some fillings would be good too.
I add a teaspoon of almond extract to the cherry pie filling and I cook it in the oven.
My Boy Scouts make this a couple of times a year on campouts, using a camp dutch oven. Any canned pie filling will do, and when they say "dump," they take it literally! One young man made a hit on a spring camp. He brought rhubarb and sugar and cake mix. He cut it into pieces and stirred the chunks, coating liberally, in the sugar, then dumped in the mix. The adults were skeptical, but most of learning is correcting the OOps. We (almost) always eat the mistakes anyway, but there was nothing left of this experiment. So whether you use a slow cooker, oven, or charcoal, it's timeless.
I always use the oven. Try a combination of cherry pie filling and crushed pineapple mixed together and poured in the bottom of the pan. You WILL think you died and went to heaven. :-)
Also known as Dump cake and really faster to bake it in the oven than tie up a slow cooker, unless you want to delay the time when it is done.
As one reviewer stated, this is what has been called Dump Cake for many years. I saw the first recipe for Dump Cake in the '70s. I bake a lot and cut way down on sugar in my recipes. You can google Homemade Cake Mix and then cut down on the sugar according to taste and also make your own Pie Filling by buying just the canned fruit and adjust the sugar on that too.
Has been one of our favorites for many years! I use 2 CANS pie filling, we like blueberry or apple. Sprinkle each can layer generously with cinnamon, then top with the cake mix/butter mixture, then with either walnuts or pecans. Cook in 3-1/2 Qt slow cooker for 3 hours on Low. Easy and very tasty! -Lori in WI
This was way to sweet (and I like sweet). Next time I will use the unsweetened pie filling and either use 2 cans of filling or reduce cake mix to 1/2. I also think the oven would to a better job than the slow cooker.
I have varied tastes to provide for, so I used two different kinds of pie filling. I made a "pan divider" out of folded tin foil to split my 9 x 13" pan in half. I poured a can of blueberry on one side, and a can of cherry pie filling on the other. After I added my cake mix crumbs, I removed the divider and baked at 350 degrees for 30 minutes. Everyone's happy! It IS sweet, but my husband has a (very) sweet tooth - and he liked it.