Melt butter in a small saucepan, and mix with reserved juice from the can of pineapple. Set mixture aside.
Spread the crushed pineapple in a layer on the bottom of a slow cooker. Spoon the cherry pie in an even layer on top of the pineapple. empty dry cake mix into the slow cooker on top of the cherry filling. Stir the butter and pineapple juice mixture, pour it over the dry cake mix.
Set the slow cooker on low and cook for 3 hours. Spoon the dessert into bowls, and let cool for about 5 minutes to cool the hot pie filling before eating.
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