Slow Cooker Minister’s Cherry Delight
If you’ve ever wished dessert could make itself while your house fills with the smell of something warm and buttery, Minister’s Cherry Delight is your answer. This Southern-inspired slow cooker dessert is what happens when simplicity meets pure comfort. Layers of sweet cherry pie filling, buttery cake mix, and a touch of spice melt together into a gooey, golden treat that’s as effortless as it is irresistible.
The beauty of this recipe lies in its “dump-and-go” style — no bowls, no fancy techniques, just a handful of pantry staples and your slow cooker doing all the work. Whether you’re serving it after Sunday supper, at a potluck, or on a cozy weekend night, this dessert guarantees smiles with every spoonful.
What You’ll Need
- Cherry pie filling – Sweet, tangy, and rich with bright cherry flavor.
- Yellow cake mix – The secret shortcut that transforms into a buttery, golden topping.
- Unsalted butter – Melted and drizzled for that crisp, caramelized edge.
- Ground cinnamon (optional) – Adds gentle warmth and depth to balance the cherries.
- Nonstick spray – Keeps everything from sticking to your slow cooker.
- Vanilla ice cream or whipped cream – Optional, but the perfect finishing touch.
How to Make Slow Cooker Minister’s Cherry Delight
STEP 1: Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to prevent sticking.
STEP 2: Spread the cherry pie filling evenly along the bottom of the slow cooker. If you enjoy a hint of spice, sprinkle a touch of ground cinnamon over the fruit layer.
STEP 3: Sprinkle the dry yellow cake mix evenly across the top of the cherries. Do not stir — the magic of this recipe comes from the layers baking together on their own.
STEP 4: Slowly drizzle the melted butter over the cake mix. Try to cover as much of the surface as possible. A few dry patches are fine; they’ll bake up into crisp, golden spots.
STEP 5: Cover with the lid and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the top is golden brown, the edges are bubbling, and your kitchen smells heavenly.
STEP 6: Once done, spoon the warm cherry delight into bowls and top with a generous scoop of vanilla ice cream or a cloud of whipped cream. The cold cream melting into the warm, buttery fruit layer is pure bliss.
Tips for Success
- Don’t stir the layers. The key to the perfect texture is letting the butter and cake mix bake over the fruit without mixing.
- Add a pineapple twist. For a classic church potluck version, add 1 can of crushed pineapple (drained) under the cherry layer. It gives the dessert a bright, tropical sweetness.
- Try other pie fillings. Blueberry, apple, or peach all work beautifully — just adjust the spice to match.
- Want it extra crisp? Crack the lid open slightly for the last 15 minutes of cooking to let steam escape.
Storage & Reheating
If you somehow have leftovers, store them covered in the refrigerator for up to 3 days. Reheat gently in the microwave or serve cold — it’s delicious both ways.
Serving Ideas
This Slow Cooker Minister’s Cherry Delight pairs beautifully with:
- Vanilla or butter pecan ice cream
- A dollop of whipped cream and a sprinkle of cinnamon sugar
- A drizzle of warm chocolate or caramel sauce for a decadent twist
When you want something sweet, cozy, and foolproof, this dessert never fails. It’s the kind of recipe that reminds you why simple ingredients and slow cooking are such a perfect pair — warm, buttery, and bursting with cherry goodness in every bite.
Slow Cooker Minister’s Cherry Delight
Ingredients
- One 595 g 21 oz tin of cherry pie filling
- A packet of yellow cake mix weighing approximately 432 g (15.25 oz)
- Half a cup 115 g of butter, unsalted and melted
- Nonstick spray for greasing
- Ground cinnamon ½ teaspoon (optional, for added warmth)
- Optional toppings: whipped cream or vanilla ice cream for serving
Instructions
- Lightly grease the interior of a 6-quart slow cooker using nonstick spray to ensure easy release and minimal cleanup.
- Evenly spread the cherry pie filling across the base of the cooker, forming the first layer. If desired, dust the fruit layer with ground cinnamon for a subtle spiced aroma.
- Distribute the dry yellow cake mix uniformly over the cherry layer, taking care not to mix or stir the layers.
- Carefully pour the melted butter over the surface of the cake mix, aiming to moisten as much of the powder as possible. It is acceptable for a few dry spots to remain.
- Seal the cooker with its lid and set it to cook. Choose LOW for 6 to 7 hours or HIGH for 3 to 4 hours. The dessert is ready when the surface is golden and the edges are lightly crisped.
- Ladle the warm dessert into individual bowls and top with whipped cream or a scoop of vanilla ice cream, if desired, before serving.