“Enjoy this sneak preview from the Dump Meals Cookbook by best-selling author, Cathy Mitchell! Order your cookbook at dumpmeals.com”
READY IN:
2hrs 5mins
SERVES:
10
YIELD:
8 10 Servings
UNITS:
US

Ingredients Nutrition

  • 1 (21 ounce) cancherry pie filling
  • 18 ounces yellow cake mix
  • 12 cup butter, melted
  • 13 cup chopped walnuts

Directions

  1. Coat inside of CROCK-POT slow cooker with nonstick cooking spray.
  2. Pour pie filling into CROCK-POT slow cooker. Combine cake mix and butter in medium bowl. Spread evenly over pie filling. Sprinkle with walnuts.
  3. Cover; cook on LOW 3 to 4 hours or on HIGH 1 ½ to 2 hours.

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