Warm black forest cake

Ingredients:

• 120g butter
• 1 (430g) tin crushed pineapple, drained and juice reserved
• 500g cherry pie filling
• 1 (500g) box chocolate cake mix

Preparation:

1. Melt the butter in a small saucepan, and mix with the pineapple juice. Set aside.
2. Spread the crushed pineapple in a layer on the bottom of the slow cooker.
3. Spoon the cherry pie filling in an even layer on top of the pineapple, and empty the dry cake mix into the slow cooker on top of the cherry filling. 
4. Stir the butter and pineapple juice mixture, and pour it over the dry cake mix.
5. Set the slow cooker to Low, and cook for 3 hours. 
6. Spoon the dessert into bowls, and let cool about 5 before eating. 
7. Serve with vanilla ice cream.