Lightly grease the inside of a 5- to 6-quart oval slow cooker with butter or nonstick spray so the cake releases easily and the edges don’t stick.
Spread the strawberry pie filling evenly over the bottom of the slow cooker, making sure it reaches into the corners so every scoop has plenty of fruit.
In a medium bowl, whisk together the dry white cake mix and the heavy whipping cream just until combined. The batter will be thick and creamy—almost like a soft frosting. Do not overmix; a few small lumps are fine.
Dollop the cake batter over the strawberry layer in large spoonfuls, then gently spread it out with the back of the spoon. Leave a few thin spots so some of the strawberry filling can bubble up and create those pretty pink swirls with golden cake patches on top.
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