42 Oz. cherry pie filling (Two 21 oz. cans)
16.5 Oz. yellow cake mix (1 box, I used Duncan Hines brand)
1 Stick butter (1/2 cup, do not use margarine)
Open the two cans of cherry pie filling and dump the contents into a 3 to 5 quart slow cooker.
In a microwave safe bowl melt the butter (or melt on the stove top).
In a medium mixing bowl add the dry yellow cake mix and the melted butter and stir to combine (mixture will be crumbly).
Dump cake mix & butter mixture over the top of the cherry pie filling and spread evenly.
Cover and cook on LOW for 4 hours or on HIGH for 2 hours.
Serve warm (with ice cream if desired) or cold.