I’ve always wanted to try a slow cooker cobbler, an assemble-it-and-walk-away dessert that bypasses the fuss of pans and ovens. However, I’m not convinced that it’s the best way to go, especially since a cobbler cooked in the oven is ready two or three hours sooner. Who wants to put more distance between themselves and delicious cobbler?
Technically, this is a variation on the rather ingloriously named dump cake, in which fruit pie filling is topped by a boxed cake mix then drizzled with butter, but dump cake sounds unappetizing, so I’m calling it cobbler. This particular version combines cherry pie filling, crushed pineapple, dry cake mix, ½ stick butter, a little cinnamon and a sprinkling of pecans and coconut, because coconut makes everything better. Besides, coconut and pineapple together is practically a Hawaiian vacation, if you were also in Hawaii and on vacation.
I’ve never tried baking in a slow cooker, so I was mighty skeptical about this recipe. Aren’t a slow cooker’s temperatures too low for baking? Wouldn’t the cobbler turn out to be a soggy, mushy mess? I came very close to baking this in the oven but my curiosity got the better of me and I decided to go the slow cooker route.
I dumped in ingredients with the breezy insouciance of someone who’s done this a hundred times. It was fun to skip all the measuring and mixing and bowls and spoons. I drained a 20-ounce can of crushed pineapple and reserved the juice, then poured the pulp into the pot. Then I added a 21-ounce can of cherry pie filling, complete with sticky cherry goo, which I admit I licked off the spoon. On top of the cherries, I spread a whole 15.25-ounce box of dry yellow cake mix and patted it down. Because I can’t resist the urge to add spices where none are called for, I tossed about a half-teaspoon of cinnamon over the cake layer.