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Oh, goodness — if there’s one dessert I’ll forever stand by, it’s this one. You know how some recipes just stick with you like an old friend who always shows up when you need ‘em most? Minister’s Delight is that friend for me.
I remember making this on a rainy Tuesday back when my kids were teenagers — stomping in from soccer practice with muddy cleats and hungry eyes. I’d toss a few pantry goodies into the slow cooker before they even got off the bus, and by the time dinner was cleared, dessert was waiting. No fancy steps, no fuss — just warm, sweet goodness ready to scoop into bowls while we huddled under throw blankets, reruns humming on the TV.
It’s not glamorous, and that’s the point. It’s simple. Honest. A little sweet reminder that sometimes the best things in life are the easiest.
Why You’ll Love This Recipe
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No bowls, no beating, no stress — Just layer and forget it.
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Comfort food classic — Warm, buttery cake with fruity filling — say no more.
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Budget-friendly — Uses what you probably have tucked away already.
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Flexible — Cherry today, peach tomorrow — this cake doesn’t mind.
Ingredients — Keep It Simple
Here’s what you’ll need:
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1 box yellow cake mix — I grab whatever’s on sale, honestly. They all do the job.
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1 can (21 oz) cherry pie filling — Blueberry, apple, or mixed berry if you want to stir things up.
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1/2 cup (1 stick) unsalted butter, sliced thin — Cold butter slices melt more evenly.
A Little Extra:
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Sprinkle in a pinch of cinnamon or nutmeg if your heart says so.
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Chopped pecans or walnuts for crunch? Yes, please.
Directions — Let’s Keep It Cozy
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Start with the slow cooker: Give it a good mist of non-stick spray. Trust me, you’ll thank me later.
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Layer your fruit: Spread that cherry pie filling along the bottom. Get it all the way to the edges.
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Cake mix magic: Sprinkle the dry cake mix right on top of the fruit. No stirring — I know it feels wrong, but trust me.
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Top with butter: Lay those thin pats of butter over the dry mix. Cover as much territory as possible — the butter will melt into the cake and form that golden top we all love.
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Cook low and slow: Pop the lid on and let it do its thing on LOW for about 3–4 hours. Peek once in a while — when the top’s golden and the edges pull back a bit, it’s ready for its big moment.
Serving Suggestions — Make It a Moment
Sure, you could spoon it straight from the cooker to your bowl (guilty!). But if you want to fancy it up:
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A scoop of vanilla ice cream melting on top? Bliss.
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A swirl of fresh whipped cream? Classic.
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Or, for those nostalgic souls, a light dusting of powdered sugar never hurt anyone.
And if you’re really feeling indulgent, drizzle a little warm chocolate or caramel sauce. Because why not?
Storage Tips — Sweet Leftovers
If, by some miracle, you have any left, spoon it into an airtight container once it’s cool. It’ll keep in the fridge for about 3–4 days. A quick zap in the microwave brings it back to life — or just sneak a cold spoonful standing at the fridge door. I won’t judge.
Variations — Have Fun With It
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Swap your fruit: Blueberry and lemon zest? Yes. Apple pie filling with a sprinkle of cinnamon? Even better.
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Add a crunch: Scatter chopped pecans, walnuts, or even sliced almonds before you lay down the butter.
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Spice it up: Stir a bit of cinnamon or pumpkin pie spice into the filling for extra warmth.
A Sweet Little Farewell
So there you have it — a dessert that pretty much makes itself while you do the million other things on your plate. If your day’s been a whirlwind and you just need something warm and sweet to remind you that life can still be simple, Minister’s Delight is waiting in your slow cooker.
Give it a try, share it at a potluck, or keep it all to yourself — your secret’s safe here. And if you do whip up a batch, drop me a line or tell me your twist on it. I love hearing how these old recipes make new memories.
Until next time, keep your spoon ready and your days sweet. Enjoy every bite, my friend
