I love the idea of being able to throw a couple of ingredients into the crock pot, go about my day, and a fabulous dessert waiting that evening. Especially when it's only 3 ingredients. Yummo.
The Ingredients
serves 6 to 8
2 (21-ounce) cans pie filling
1 (15-ounce) box cake mix (we are gluten free, so that's what I use, but you certainly don't have to!)
1 stick (1/2 cup) butter, melted (my butter is salted; it really doesn't matter)
1 tablespoon water
The Directions
Use a 4-quart slow cooker sprayed well with cooking spray. If you have a 6-quart and that's it, reduce cooking time by about a 1/3.
Dump out the pie filling into the bottom of your prepared slow cooker. (don't forget to lick the cans! that stuff is GOOD.) In a large mixing bowl, mix together together the cake mix, melted butter, and water. You're going to have a crumbly cake mix, but what you're really trying to do is to "wet" all of the powder.
(go ahead and eat a few spoonfuls of the mix. there's no eggs, and again, that stuff is GOOD.)
Pour this evenly over the top of the canned filling. Cover, and cook on high for 2 to 3 hours, or on low for about 4 to 5 hours. Uncover, and continue to cook on high for another 30 minutes or so to release condensation.
Your cake is finished when the dough is set, and you can poke at it with your finger and not get a bunch of goop (technical term) on it. The filling will bubble up and be intertwined with the cake mix. Spoon into bowls and eat warm or at room temperature.
Source: crockpot365
The Ingredients
serves 6 to 8
2 (21-ounce) cans pie filling
1 (15-ounce) box cake mix (we are gluten free, so that's what I use, but you certainly don't have to!)
1 stick (1/2 cup) butter, melted (my butter is salted; it really doesn't matter)
1 tablespoon water
The Directions
Use a 4-quart slow cooker sprayed well with cooking spray. If you have a 6-quart and that's it, reduce cooking time by about a 1/3.
Dump out the pie filling into the bottom of your prepared slow cooker. (don't forget to lick the cans! that stuff is GOOD.) In a large mixing bowl, mix together together the cake mix, melted butter, and water. You're going to have a crumbly cake mix, but what you're really trying to do is to "wet" all of the powder.
(go ahead and eat a few spoonfuls of the mix. there's no eggs, and again, that stuff is GOOD.)
Pour this evenly over the top of the canned filling. Cover, and cook on high for 2 to 3 hours, or on low for about 4 to 5 hours. Uncover, and continue to cook on high for another 30 minutes or so to release condensation.
Your cake is finished when the dough is set, and you can poke at it with your finger and not get a bunch of goop (technical term) on it. The filling will bubble up and be intertwined with the cake mix. Spoon into bowls and eat warm or at room temperature.
Source: crockpot365