Slow Cooker Raspberry Lemon Dump Cobbler
Prep time: 5 mins
Cook time: 2 hours
Total time: 2 hours 5 mins
  • ½ Cup Salted Butter
  • 1 (21 oz) Can Raspberry Pie Filling
  • 1 Lemon Cake Mix (Dry)
  • 1 (16.9 to 20 oz) Bottle Lemon Lime Soda
  • Vanilla Ice Cream
  1. In a six or seven quart slow cooker, use the stick of butter to grease the crock half way up.
  2. Evenly spread the raspberry pie filling along the bottom of the crock.
  3. Then layer the dry cake mix on top, spread evenly.
  4. Cover the entire mixture with the bottle of soda, also spreading evenly.
  5. Cube the remaining butter and sprinkle across the top of the soda.
  6. Cover and cook on high for two to two and a half hours or until the cake on the top looks done (kinda sponge-like).
  7. Turn off heat and remove the lid to let excess moisture escape, this part is crucial or your cake will end up gooey and gross.
  8. Let cool for a few minutes and serve topped with Vanilla Ice Cream
Recipe by Life Should Cost Less at