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Strawberry Slow Cooker Scoop Cake

This easy 4-ingredient dessert has the delicious flavors of white chocolate and Musselman’s Strawberry Pie Filling.

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  • 1 21-ounce can MUSSELMAN’S® Strawberry Pie Filling
  • 1 18.25-ounce package strawberry cake mix, dry
  • ½ cup butter, melted
  • ½ cup white chocolate baking pieces


  1. Step 1
    Place the strawberry pie filling in a 3 1/4 to 4-quart slow cooker.

  2. Step 2
    Combine dry cake mix and butter thoroughly, using fingers if necessary. The mixture will be crumbly. Sprinkle over pie filling.

  3. Step 3
    Cover and cook on low-heat setting for 2 to 3 hours.

  4. Step 4
    Sprinkle with chocolate pieces and serve warm. Garnish with chopped nuts or whipped cream, if desired.

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