This little slow cooker dessert is the kind of thing I pull out for Juneteenth cookouts when the grill is full and the oven is busy with cornbread and cobblers. It leans on five simple baking-aisle finds, starting with a layer of miniature white marshmallows scattered right in the bottom of the crock, then everything else just gets dumped on top. As it cooks low and slow, the marshmallows melt down into a gooey, buttery sauce that soaks into the cake mix and cherries, giving you something halfway between a pudding cake and an old-fashioned dump cake. It’s easy enough for a busy day, but special and sweet enough to honor a holiday built around gathering, joy, and sharing a good meal with people you love.
Serve this warm right out of the slow cooker, spooned into small bowls or sturdy paper cups. A scoop of vanilla ice cream or a dollop of whipped topping melts into the hot, marshmallowy cake and makes it feel extra celebratory. It’s lovely alongside grilled ribs, chicken, and all the usual Juneteenth picnic favorites like greens, mac and cheese, and baked beans. Put the slow cooker on the dessert table, set out a ladle and some bowls, and let folks help themselves between domino games and second helpings.
5-Ingredient Slow Cooker Juneteenth Marshmallow Dump DessertServings: 8-10
Ingredients
4 cups miniature white marshmallows
1 (21-ounce) can cherry pie filling
1 (15.25-ounce) box yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
1/2 cup white chocolate chips
Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin swipe of butter to help with cleanup.
Dump the miniature white marshmallows into the bottom of the slow cooker and spread them into an even layer so they completely cover the bottom. This should look like a fluffy white blanket in the dark ceramic pot.
Spoon the cherry pie filling evenly over the marshmallows, spreading gently so you don’t disturb the marshmallow layer too much. It’s fine if some cherries peek through.
Sprinkle the dry yellow cake mix evenly over the cherry layer. Do not stir. Try to cover the cherries completely with a thin, even blanket of dry mix so it bakes up uniformly.
Drizzle the melted butter slowly and evenly over the dry cake mix, aiming to moisten as much of the surface as you can. It’s okay if a few dry spots remain; they’ll hydrate as it cooks.
Sprinkle the white chocolate chips evenly over the top. Again, do not stir. They’ll melt down into little pockets of sweetness as everything bakes together.
Cover the slow cooker with its lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 hours, until the top looks mostly set, the edges are bubbling, and a spoon inserted in the center hits gooey cherries and marshmallows underneath with a soft, cake-like layer on top.
Turn off the slow cooker and let the dessert sit, covered, for 10 to 15 minutes to thicken slightly before serving. Spoon warm portions into bowls and serve as-is or topped with ice cream or whipped topping.
Variations & Tips
For a stronger Juneteenth nod to red foods, you can use strawberry or raspberry pie filling in place of cherry, or mix half cherry and half strawberry. A chocolate cake mix will give you a richer, almost black forest–style dessert, while a white or butter cake mix keeps it more old-fashioned and mellow. If you don’t care for white chocolate, swap in semisweet chocolate chips or even butterscotch chips from the baking aisle. Add 1/2 cup chopped pecans or walnuts on top of the cake mix before the butter for a little crunch, but be sure to label the dessert clearly for guests with nut allergies. To keep the marshmallows from sticking too much, don’t skip lightly greasing the crock and avoid using the slow cooker’s “keep warm” setting for more than 1 hour after cooking; prolonged heat can scorch the sugary edges. Always cook this dessert on the HIGH or LOW settings only, with the lid on the whole time so it reaches a safe, bubbly temperature throughout. Leftovers should be cooled to room temperature within 2 hours, then covered and refrigerated; reheat gently in the microwave or on LOW in the slow cooker until warm. Because this is a very sweet, soft dessert, serve it in small portions with a spoon, and keep the slow cooker on a stable, heat-safe surface away from the edge of the table when guests are helping themselves.
