Give your slow cooker a quick spray with nonstick cooking spray so nothing sticks.

Add the crushed pineapple straight into the bottom of the crockpot, then pour the cherry pie filling right on top. Don’t stir — just let it layer.

Sprinkle the dry cake mix evenly over the fruit, making sure it covers everything completely.

Slice the butter and place the pieces all over the top of the cake mix. Try to spread them out fairly evenly.

Pop the lid on and cook on high for about 2 hours.

Check the center with a toothpick — it should come out clean and the top should look golden and set.

Let it cool for a few minutes, then scoop and serve. (It’s even better with a scoop of vanilla ice cream!)