There is something mighty comforting about a dessert you can stir together with almost no fuss and still have folks scraping the slow cooker clean. This slow cooker 3-ingredient Miami Vice dump cake has that sunny vacation spirit in every spoonful, with sweet strawberries, tropical pineapple, and a buttery cake topping that feels just right for summer cabins, beach trips, and family potlucks. It is the sort of easy dessert that reminds me of those old Midwestern church supper recipes, only dressed up with a little tropical flair.
Serve this warm with a scoop of vanilla ice cream, whipped cream, or even a little toasted coconut on top if you have it on hand. It also goes nicely with fresh berries, sliced bananas, or a mug of coffee after supper. If you are taking it to a picnic or vacation dinner, let folks spoon it into bowls while it is still soft and warm so they get plenty of that fruity filling underneath.
Slow Cooker 3-Ingredient Miami Vice Dump Cake
Servings: 8
Ingredients
1 can strawberry pie filling, about 21 ounces
1 can crushed pineapple in juice, about 20 ounces, undrained
1 box coconut cake mix, about 15.25 ounces
Directions
1. Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick spray or a little butter to help prevent sticking.
2. Spoon the strawberry pie filling into the bottom of the slow cooker, then spread the crushed pineapple with its juice evenly over the top.
3. Sprinkle the coconut cake mix evenly over the fruit, covering the top as completely as you can without stirring it in.
4. Cover and cook on high for 2 to 2 1/2 hours or on low for 4 to 5 hours, until the fruit is bubbling and the topping is set and lightly golden around the edges.
5. Let the dump cake rest for 10 to 15 minutes before serving so the filling thickens slightly, then spoon it into bowls and serve warm.
Variations & Tips
Add a richer topping: If you do not mind stepping beyond the three-ingredient version, drizzle 1/2 cup melted butter over the dry cake mix before cooking. It helps the topping brown more evenly and gives the finished dessert a richer cobbler-like texture.
Try a cherry twist: Swap the strawberry pie filling for cherry pie filling for another bright, summery version. It keeps that rosy color but gives the dessert a deeper fruit flavor that is mighty good with whipped cream.
Use white or yellow cake mix: If coconut cake mix is hard to find, white or yellow cake mix works just fine. You can sprinkle a handful of sweetened shredded coconut on top near the end if you still want that tropical touch.
Do not stir the layers: For the best dump cake texture, layer everything and leave it be. Stirring blends the fruit and cake mix too much and keeps you from getting that soft topping over the juicy filling.
Watch your slow cooker: Every slow cooker runs a little differently, especially older crocks and newer hot-running models. Start checking near the early end of the cooking time so the edges do not overcook while the center finishes.