Gluten-Free Slow Cooker Cherry Cake
This simple no-fuss dessert layers canned fruit filling with crumbly cake mix topping, baked low and slow in a slow cooker until tender and golden. Sweet cherries or apple pie filling pair with buttery cake crumbles for a rustic, comforting treat that works for church potlucks, family gatherings, or weeknight desserts. The minimal prep and hands-off cooking make it perfect for busy schedules.
Ingredients
Instructions
- 1
Pour fruit filling into slow cooker
- 2
Mix dry cake mix with melted butter until crumbly
- 3
Sprinkle cake mixture evenly over filling
- 4
Top with walnuts if using
- 5
Cover and cook on low heat
- 6
Serve warm in bowls
Tips
If fruit filling is very wet, drain excess liquid to prevent soggy cake layer. Reserve drained liquid to thin filling if too thick.
Use melted butter while still warm for easier mixing into dry cake mix; cold butter won't distribute evenly and creates uneven crumbles.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in slow cooker or microwave.
Assemble in slow cooker insert up to 4 hours ahead; refrigerate uncovered, then cook when ready.
Warm, in bowls with vanilla ice cream, whipped cream, or plain.
Common Mistakes
Do not skip draining very wet filling to avoid waterlogged cake topping.
Do not skip melting butter fully to avoid clumpy, uneven topping.
Substitutions
Dairy-Free Swaps
General Alternatives
darker, richer dessert
FAQ
Can I make this in a regular oven instead?
Yes. Assemble in a greased 9x13 baking dish and bake at 350F for 25-30 minutes until cake topping is golden and filling bubbles at edges. Watch timing as ovens vary.
What if I don't have walnuts?
Walnuts are optional; skip them or substitute pecans, almonds, or chopped graham crackers for crunch. Recipe works fine without any topping addition.
How long can I keep leftovers?
Store covered in fridge up to 3 days. Reheat in microwave or low heat in slow cooker. Freezing not recommended due to cake texture becoming dense when thawed.