There’s something almost magical about wandering off to run errands, then coming home to the gentle hum of a slow cooker and a kitchen warmed by the scent of cherries and pineapple. It’s one of those small joys—no timers beeping every few minutes, no juggling bowls or whipping cream, just a simple dump-and-go process that somehow yields something breathtakingly cozy.
You might half-expect a twist of fate or a hushed fairy godmother appearance, but really it’s all you—and a few well-stocked pantry shelves—working together. In about ten minutes of prep, you’ll layer vibrant fruit, fluffy cake mix, and buttery richness into a 6-quart cooker. Then? You walk away. Let the crockpot do its thing, building flavor and texture while you catch up on a book, help with homework, or simply kick back with a cup of tea.
Why You’ll Love It
• Hands-off comfort: Spend minutes layering, then let the cooker take over.
• Flavor fireworks: Sweet cherries meet tangy pineapple, all topped with a golden cake crust and a nutty crunch.
• Custom-friendly: Swap pie fillings, try different nuts or seeds, even toss in coconut for a tropical twist.
• Crowd magnet: Whether you’re feeding family, friends, or that coworker potluck, it arrives warm and irresistible.
Timing and Servings
Prep time is a breezy 10 minutes. Cook on HIGH for 2 to 3 hours, or on LOW for about 4 to 5 hours if you’re around to peek now and then. You’ll end up with around eight generous helpings—ten if everyone takes a modest scoop or you add a side of vanilla ice cream or whipped cream.
Ingredients
- 1 box yellow cake mix (Betty Crocker or Duncan Hines work great)
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (21 oz) cherry pie filling
- 1 cup chopped nuts (pecans or walnuts recommended)
- ½ cup unsalted butter, melted
- 1 cup sweetened shredded coconut (optional but fun)
Directions
- Grease your 6-quart slow cooker with nonstick spray or a bit of butter—your future self will thank you at cleanup time.
- Dump all of the crushed pineapple (juices included) into the cooker and spread it out evenly.
- Spoon the cherry pie filling on top, creating a bright red layer over the pineapple.
- Evenly sprinkle the dry cake mix across the fruit—no stirring required, promise.
- Drizzle the melted butter in a crisscross pattern so every bit of cake mix gets moistened.
- Top with nuts and coconut, or whatever crunchy swap you’re feeling.
- Cover and cook on HIGH for 2 to 3 hours. Check at two hours: you want bubbling juices and golden edges. If it’s not quite there, give it another 30 minutes.
- Scoop warm, straight from the pot. A scoop of ice cream or dollop of whipped cream sends it over the top.
Variations
• Try blueberry, peach, or apple pie filling for different fruit profiles.
• Use white cake mix, spice cake, or even strawberry cake mix—each brings its own personality.
• Nut allergy? Swap in toasted oats, sunflower seeds, or crushed pretzels.
• Coconut fans can double down with coconut-flavored cake mix and extra flakes.
Storage & Reheating Tips
Leftovers keep in an airtight container in the fridge for up to three days. The topping will soften, but a quick zap in the microwave (30–60 seconds) or reheating on LOW in the slow cooker for about an hour restores that just-made feel. You can also freeze portions—cool completely, wrap tightly, and freeze for up to two months. Thaw overnight, then warm through before serving.
FAQs
Q: Can I cook this on LOW instead of HIGH?
A: Absolutely. On LOW it needs around 4–5 hours. Just look for bubbling fruit edges and a set, golden top.
Q: No cherry pie filling—what’s a workaround?
A: Mix canned cherries in juice with a tablespoon of sugar and a teaspoon of cornstarch. Warm it on the stove, let it thicken, then layer as usual.
Q: How do I tell when it’s done?
A: The juices should bubble at the edges, and the cake mix should look set and golden. A toothpick poked into the top should come out mostly clean.
Q: Could I bake this in the oven?
A: Yes—use a 9×13″ pan, bake at 350 °F for about 45 minutes or until the fruit is bubbling and the top is golden.
Q: Any tips for nut-free crunch?
A: Omit the nuts and try crushed pretzels, crispy rice cereal, or even peppermint candies for a holiday twist.
Conclusion
This slow-cooker marvel takes pantry staples and turns them into something that feels downright special. Whether you’re juggling work, carpool, or just craving a cozy dessert, it’s the kind of recipe that makes life taste sweeter—literally. Give it a try, and don’t be surprised if it becomes the new star of your gatherings, potlucks, or midweek treats. Enjoy every warm, fruity, nutty bite!
Slow Cooker Minister's Delight with Nut Topping
Ingredients
- 1 box yellow cake mix
- 1 can crushed pineapple 20 oz, undrained
- 1 can cherry pie filling 21 oz
- 1 cup chopped nuts pecans or walnuts work best
- 1/2 cup unsalted butter melted
- 1 cup sweetened shredded coconut optional
Instructions
- Grease a 6-quart slow cooker with non-stick spray or butter.
- Spread the can of crushed pineapple with its juice evenly in the bottom of the slow cooker.
- Spoon the cherry pie filling evenly over the pineapple layer.
- Sprinkle the dry yellow cake mix evenly over the fruit layers, spreading it out with a spatula if necessary.
- Pour the melted butter evenly over the top of the cake mix.
- Sprinkle the chopped nuts and optional shredded coconut evenly over the buttered cake mix.
- Cover the slow cooker and cook on high for 2 to 3 hours or until the top is golden brown and the edges are bubbly.
- Serve warm, directly from the slow cooker.
