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
For a twist on this traditional recipe, try using spice cake mix instead of yellow cake mix for a deeper flavor profile. You can also swap out the cherry pie filling for apple or blueberry pie filling, depending on your fruit preference. Adding a teaspoon of cinnamon to the cake mix can lend a warm, aromatic note to the dish. If you’re looking to make this dish a bit lighter, you can opt for a sugar-free cake mix and pie filling.
