Scale

1 (21-ounce) can raspberry pie filling OR 3 cups frozen raspberries

1/3 cup sugar (only if using plain frozen raspberries)

1 box white or yellow cake mix

1/2 cup (1 stick) unsalted butter, melted

1 cup white chocolate chips

Optional: 1 teaspoon vanilla extract

Optional for serving: vanilla ice cream or whipped cream

1. Spray the inside of the slow cooker with nonstick spray.

2. Spread raspberry pie filling evenly over the bottom. If using frozen raspberries, toss them with sugar and vanilla, then spread in the bottom.

3. Sprinkle the dry cake mix evenly over the raspberries—do not stir.

4. Drizzle melted butter evenly over the top of the cake mix, trying to moisten as much as possible.

5. Sprinkle white chocolate chips over the top.

6. Cover and cook on HIGH for 2–3 hours or on LOW for 4 hours, until the top is mostly set and the edges are bubbly.

7. Turn off the slow cooker and let the cake sit for 10–15 minutes to thicken slightly.

8. Spoon into bowls and serve warm with ice cream or whipped cream, if desired.

Every slow cooker runs a little differently—start checking at the 2-hour mark on HIGH.

For extra richness, add a handful of chopped nuts or more white chocolate on top.

Great made ahead and gently rewarmed on LOW or “keep warm” before serving.

Keywords: white chocolate raspberry dump cake, slow cooker dump cake, easy crockpot dessert, raspberry cake recipe, quick white chocolate dessert