Time for a tempting “set it and forget it” dessert recipe that will taste like you’ve been baking in the kitchen all day!
Ingredients
- 21 ounce can cherry pie filling
- 8 ounces cream cheese, softened
- ¼ cup sugar
- ½ teaspoon almond extract
- 2 tablespoons Cheerwine Syrup
- 1 box yellow cake mix
- ½ cup butter, melted
Instructions
Grease slow cooker bowl. Evenly spread cherry pie filling across the bottom. In a medium bowl, beat cream cheese until smooth. Add sugar, almond extract, and Cheerwine Syrup, then beat until smooth. Drop dollops of cream cheese mixture on top of cherry pie filling. Sprinkle dry cake mix evenly over top. Drizzle melted butter over cake mix. Line top of slow cooker bowl with double layer of paper towels to absorb the moisture while it cooks, then cover with lid. Cook on high for 2 hours. Serve warm with scoops of vanilla ice cream. Better yet, here’s our Cheerwine ice cream recipe to take this dessert to the next level.
