Slow Cooker Minister’s Delight

INGREDIENTS:

1 box yellow cake mix — I grab whatever’s on sale, honestly. They all do the job.

1 can (21 oz) cherry pie filling — Blueberry, apple, or mixed berry if you want to stir things up.

1/2 cup (1 stick) unsalted butter, sliced thin — Cold butter slices melt more evenly.

DIRECTIONS:

Start with the slow cooker: Give it a good mist of non-stick spray. Trust me, you’ll thank me later.

Layer your fruit: Spread that cherry pie filling along the bottom. Get it all the way to the edges.

Cake mix magic: Sprinkle the dry cake mix right on top of the fruit. No stirring — I know it feels wrong, but trust me.

Top with butter: Lay those thin pats of butter over the dry mix. Cover as much territory as possible — the butter will melt into the cake and form that golden top we all love.

Cook low and slow: Pop the lid on and let it do its thing on LOW for about 3–4 hours. Peek once in a while — when the top’s golden and the edges pull back a bit, it’s ready for its big moment.