Ingredients:

  • 21 oz strawberry pie filling
  • 1 cup fresh strawberries, sliced
  • 15.25 oz white or yellow cake mix
  • 1/2 cup unsalted butter, melted

Instructions:

  1. Spread the strawberry pie filling evenly across the bottom of the slow cooker.
  2. Fold the sliced fresh strawberries gently into the filling to ensure a level foundation.
  3. In a small bowl, pour the melted butter over the dry cake mix and stir with a spatula until the mixture resembles coarse, wet sand with some larger clumps.
  4. Sprinkle the buttery cake mixture evenly over the strawberry base, keeping the topping loose to allow steam to escape.
  5. Cover and cook on HIGH for 2 hours until the edges are bubbling and the top has shifted to a golden, set crumble.