Let’s assemble and cook this delicious dump cake:

1. Prepare Slow Cooker and Base Layer:

• Generously grease the insert of your 5-quart (or similar sized) slow cooker with non-stick cooking spray or a little butter.
• In a microwave-safe bowl, melt ½ cup of the butter. Stir in the ⅔ cup of packed brown sugar until combined.
• Spread this butter and brown sugar mixture evenly onto the bottom of the greased slow cooker insert.

2. Add Fruit and Nut Layer:

• Sprinkle the drained maraschino cherries (roughly chop them if they are very large) and the toasted chopped pecans evenly over the butter/brown sugar layer.
• Pour the entire can of undrained unsweetened pineapple tidbits or crushed pineapple over the cherries and pecans, spreading it out gently.

3. Add Cake Mix Topping:

• Sprinkle the dry yellow cake mix powder as evenly as possible over the pineapple layer. Do not prepare the cake mix according to box directions – use it straight from the box!

4. Add Remaining Butter:

• Melt the remaining ¼ cup of butter.
• Drizzle this melted butter as evenly as possible over the top of the dry cake mix layer.

5. Cook:

• Cover the slow cooker securely with the lid.
• Cook on HIGH for 2 hours. The recipe notes the fruit mixture should be bubbly. (The instruction “To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts” is a good tip for older slow cookers or those with known hot spots).

6. Rest Before Serving (Important!):

• Once the cooking time is complete, turn off the slow cooker.
• Remove the lid and let the dump cake stand, uncovered, for about 30 minutes before serving. This allows the cake to set up slightly and cool down from piping hot; it will still be very warm.

7. Serve:

• Spoon the warm Slow-Cooker Dump Cake into bowls.
• If desired, serve immediately with a scoop of vanilla ice cream. Enjoy!

The magic of “dump and cook” at its finest!