1 can (21 oz) cherry pie filling
1 cup chopped nuts (pecans or walnuts work best)
1/2 cup unsalted butter, melted
1 cup sweetened shredded coconut (optional)
Directions
1. Grease a 6-quart slow cooker with non-stick spray or butter.
2. Spread the can of crushed pineapple with its juice evenly in the bottom of the slow cooker.
3. Spoon the cherry pie filling evenly over the pineapple layer.
4. Sprinkle the dry yellow cake mix evenly over the fruit layers, spreading it out with a spatula if necessary.
5. Pour the melted butter evenly over the top of the cake mix.
6. Sprinkle the chopped nuts and optional shredded coconut evenly over the buttered cake mix.
7. Cover the slow cooker and cook on high for 2 to 3 hours or until the top is golden brown and the edges are bubbly.
8. Serve warm, directly from the slow cooker.
Variations & Tips
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