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Slow Cooker Cherry Chocolate Dump Cake with Almond Topping
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 can (21 ounces) cherry pie filling
  • 1 cup chocolate cake mix
  • 4 tablespoons unsalted butter, cut into small pieces
  • 1/4 cup sliced almonds

Instructions
 

  • Pour the cherry pie filling into the bottom of the slow cooker and spread it into an even layer.
  • Sprinkle the chocolate cake mix evenly over the cherries without stirring.
  • Dot the top with the pieces of butter so they are scattered across the cake mix.
  • Cover and cook on low for 2 hours until the cake layer looks set and the edges are slightly bubbly.
  • Turn off the heat and sprinkle the sliced almonds over the top before serving.

Notes

Serve this warm with a small scoop of vanilla ice cream to balance the richness. If the cake layer seems too dry near the edges, add a few extra dots of butter before the final 30 minutes of cooking. Leftovers keep in the fridge for up to two days and reheat well in the microwave for 20 seconds per serving.
Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl