Slow Cooker Brownie Bottom Cherry Pie Cake
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This Slow Cooker Brownie Bottom Cherry Pie Cake is the ultimate layered dessert—fudgy brownies, sweet-tart cherries, and a buttery cake topping, all baked together right in your slow cooker. It’s an easy, crowd-pleasing treat that’s perfect for busy weeknights, potlucks, or whenever you’re craving something sweet and comforting with minimal effort.
Ingredients
- 1 box (18.3 oz) brownie mix
- 1/2 cup vegetable oil
- 2 large eggs
- 3 tablespoons water
- 1 can (21 oz) cherry pie filling
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
How Do You Make Slow Cooker Brownie Bottom Cherry Pie Cake?
Step 1: Prep Your Slow Cooker
Start by coating the inside of your slow cooker with non-stick cooking spray. This helps everything release easily and makes cleanup a breeze.
Step 2: Make the Brownie Layer
In a mixing bowl, combine the brownie mix, vegetable oil, eggs, and water. Stir until just combined and smooth. Spread the brownie batter evenly in the bottom of your slow cooker.
Step 3: Add the Cherry Filling
Spoon the cherry pie filling evenly over the brownie batter. Don’t stir—just let it sit right on top.
Step 4: Top with Cake Mix
Sprinkle the dry yellow cake mix over the cherry layer. Again, don’t stir—just let it form a layer on top.
Step 5: Add the Butter
Drizzle the melted butter evenly over the cake mix. The butter will help create a golden, crisp topping as it cooks.
Step 6: Slow Cook to Perfection
Cover and cook on HIGH for 2 to 2.5 hours, or until the top is golden and the edges are set. Every slow cooker is a little different, so start checking at the 2-hour mark.
Step 7: Rest and Serve
Turn off the heat and let the cake rest for 15–20 minutes before serving. This helps the layers set up and makes it easier to scoop.
Nutritional Information
- Calories: 410 per serving
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 380mg
- Carbohydrates: 58g
- Fiber: 1g
- Sugar: 34g
- Protein: 3g
Tips for the Perfect Dessert
- Choose a Fudgy Brownie Mix: Stick with a fudgy or chewy brownie mix for the best texture. Cakier brownies can get lost among the layers.
- Don’t Stir the Layers: Layering is key! Each layer will bake up distinct and delicious.
- Watch the Cooking Time: Slow cookers vary, so check the dessert at 2 hours and continue cooking if needed.
- Let It Rest: Giving the cake a few minutes to set after cooking helps the layers hold together when serving.
Recipe FAQs
Can I use a different fruit filling?
Absolutely! Blueberry, apple, or mixed berry pie fillings all work beautifully.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual servings in the microwave for 20–30 seconds.
Can I make this gluten-free or dairy-free?
Yes! Use gluten-free brownie and cake mixes for a gluten-free version. Substitute the butter with a plant-based margarine or coconut oil for dairy-free.
Can I add nuts or toppings?
For extra crunch, sprinkle chopped walnuts, pecans, or sliced almonds over the cherry layer before adding the cake mix.
Why Use a Slow Cooker for Desserts?
I love using the slow cooker for desserts because it keeps everything moist and tender. The gentle, even heat makes sure the brownie base stays fudgy, the cherries are bubbling, and the cake topping turns out perfectly golden without drying out.
Why This Recipe Works
- Easy Prep: Just layer, drizzle, and let the slow cooker do the work.
- One Pot Wonder: Minimal cleanup and no need to heat up the oven.
- Crowd-Pleaser: Perfect for potlucks, holidays, or a cozy family dessert.
- Customizable: Switch up the cake or pie filling flavors to suit your taste.
Serving Suggestions
- Classic: Scoop warm cake into bowls and enjoy as-is.
- A la Mode: Top with a scoop of vanilla ice cream for the ultimate treat.
- With Whipped Cream: A dollop of whipped cream adds a light, creamy finish.
- Drizzle: Add a little hot fudge or caramel sauce for extra indulgence.
Make-Ahead & Freezer Tips
- Make Ahead: You can assemble the layers in the slow cooker insert, cover, and refrigerate for up to 12 hours before cooking.
- Freeze: Cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat portions as needed.
Why It’s Great for Beginners
If you’re new to baking, this recipe is almost foolproof. No need to mix the cake layer—just sprinkle and drizzle. It’s a fun way to get kids involved, too!
Looking for more slow cooker desserts? Check out my easy recipes for Slow Cooker Apple Crisp, Chocolate Lava Cake, and more—perfect for any sweet tooth!
