Instructions. Spray slow cooker with cooking spray or use a slow cooker liner. Pour crushed pineapple into bottom of the slow cooker dish and spread. Top with cherry pie filling and spread. Top with cake mix and spread. Top with cubed butter and chopped pecans. Cook on high for 3 hours.. Place your pineapple rings in the bottom of your lightly greased 6 quart crock pot. Fill in any gaps with your maraschino cherries. Mix together your 1/4 cup melted butter and brown sugar in a small measuring cup or small bowl. Spoon evenly across the top of the pineapple rings and cherries.
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Preheat oven to 350 degrees F and spray 8″ round cake pan with cooking spray. Dump cherry pie filling and crushed pineapple into cake pan and spread evenly. Dump the entire bag of cake mix on top of fruit and spread evenly. Smooth out any large clumps. Top with chopped, frozen butter.. Top with your cream cheese mixture. Sprinkle your dry cake mix on top of your cream cheese mixture. Pour your melted butter evenly over the top. Place 6-8 paper towels between your lid and the top of your crock pot to catch any condensation. Cover and cook on high for 1-2 hours.