This easy Crockpot Cherries Jubilee recipe combines two cans of cherry pie filling, undrained crushed pineapple, light brown sugar, and almond extract in a slow cooker for a warm, spoonable dessert. Cook it on LOW for 2 to 3 hours, then serve the fragrant cherry-pineapple sauce immediately over vanilla ice cream for a simple dessert that feeds 6 to 8 people.
The finished cherries are glossy, fruity, sweet, and pleasantly almond-scented, while the cold vanilla ice cream melts into the hot sauce. It delivers the spirit of classic cherries jubilee without fresh-cherry preparation or a flambé, making it especially convenient for holidays, potlucks, family dinners, and relaxed weekend entertaining.
Jump to RecipeWhy You’ll Love This Recipe
This Crockpot Cherries Jubilee is the kind of dessert that feels special without requiring complicated pastry work, fresh fruit preparation, or a last-minute stovetop sauce. The slow cooker gently warms the canned fruit while the brown sugar rounds out its flavor and helps create a shiny, spoonable topping.
It is also wonderfully convenient for gatherings. You can assemble the fruit mixture in about 10 minutes, cover it, and let the slow cooker do the work while you prepare dinner or visit with guests.
The contrast is what makes each serving so appealing: hot, syrupy cherries meet cool vanilla ice cream, and the pineapple adds a bright tropical note beneath the rich cherry flavor. A little almond extract gives the dessert a bakery-style aroma that makes the whole kitchen smell inviting.
If you enjoy easy fruit desserts with a creamy component, you may also like this light and fruity ambrosia salad for another potluck-friendly idea.
Ingredients You’ll Need
The ingredient list is short, but every item has a useful role in the final texture and taste. For the best results, measure the ingredients as listed and choose a slow cooker that holds 3 to 4 quarts.
- Cherry pie filling: Two 21-ounce cans provide the cherries and their ready-made thick sauce. This keeps the recipe quick and dependable.
- Crushed pineapple: Use one 20-ounce can and do not drain it. The pineapple liquid loosens the cherry filling into a warm sauce, while the crushed fruit blends evenly through every spoonful.
- Light brown sugar: The standard amount is 1/2 cup packed. Since canned pie filling is already sweetened, you can reduce this to 1/4 cup for a less-sweet dessert.
- Almond extract: One teaspoon adds a classic, fragrant note. Add it near the end so the flavor stays distinct.
- Vanilla ice cream: Have it ready before the cherries finish cooking. The hot topping begins melting the ice cream as soon as it is spooned over.
- Optional additions: Stir in 1/4 cup brandy or kirsch after turning off the heat, or finish with 1/2 cup chopped pecans or walnuts.
Crushed pineapple creates a fairly uniform topping, which is ideal when you want the fruit and sauce to distribute easily over ice cream. If you prefer more noticeable pineapple pieces, tidbits can provide a chunkier texture, but crushed pineapple is the standard choice for this version.
How to Make It Step-by-Step
Step 1: Set a 3- to 4-quart slow cooker on a stable, heat-safe surface and add both cans of cherry pie filling. Scrape the cans well so the thick cherry sauce makes its way into the cooker along with the fruit.
Step 2: Add the entire can of crushed pineapple, including all of its juice, followed by the packed light brown sugar. Stir gently with a large spoon until the mixture is combined, taking care not to splatter the sugary sauce against the sides of the cooker.
Step 3: Cover the slow cooker and cook on LOW for 2 to 3 hours. If you are nearby, stir once during cooking, but avoid lifting the lid repeatedly because each opening releases heat and may lengthen the cooking time.
Step 4: Check the fruit after about 2 hours. It should be hot, glossy, and fragrant, with the pineapple and cherry flavors blended together; continue toward 3 hours if your slow cooker runs gently or the center is not yet hot.
Step 5: Stir in the almond extract during the final 15 to 30 minutes, or mix it in after the slow cooker is turned off. This late addition preserves the extract’s sweet, aromatic character better than adding it at the beginning.
Step 6: For the optional spirited variation, turn off the slow cooker before adding the brandy or kirsch. Stir in 1/4 cup carefully, and remember that alcohol added to a covered slow cooker will not flambé safely.
Step 7: Scoop vanilla ice cream into bowls while the cherries are still hot. Spoon a generous amount of fruit and sauce over each serving, then add chopped pecans or walnuts if you want a nutty finish.
Pro Tips for the Best Crockpot Cherries Jubilee
Keep the pineapple undrained. This is one of the most important details in the recipe. The juice helps turn thick canned pie filling into a loose sauce that can flow over the ice cream instead of sitting in a dense mound.
Add delicate flavors late. Almond extract is powerful, so one teaspoon is enough for the full batch. Brandy or kirsch should also be stirred in only after the heat is turned off; never add it at the beginning of the long cooking period.
Choose LOW heat. Slow cooking gives the fruit time to warm and mingle without aggressive bubbling. High heat is unnecessary and may make the edges hotter than the center.
Adjust the sweetness. Start with 1/2 cup packed brown sugar if you enjoy a classic dessert-shop sweetness. For a more balanced finish, especially with very sweet ice cream, use 1/4 cup instead.
Serve immediately. The best texture comes from spooning the hot cherries over ice cream just before eating. If the fruit rests for a while, the sauce may thicken slightly, though a gentle stir will bring it back together.
Use a wide spoon. A broad serving spoon helps capture cherries, pineapple, and sauce in every portion. This matters because the fruit can settle while the slow cooker sits on the warm setting.
Serving Ideas and Menu Pairings
For an attractive presentation, use clear dessert glasses or shallow bowls so the red cherry sauce shows around the white ice cream. Add a small sprinkle of chopped pecans or walnuts directly over the top, keeping the garnish light so it does not hide the fruit.
This dessert is rich enough to finish a simple meal, but its fruit flavor also works well after a holiday spread. Serve modest scoops for a dinner party or generous bowls for a casual family dessert.
If you are planning a comfort-food menu, pair it with a hearty main course such as this cabbage and sausage soup. For another cozy dinner option, this chicken potpie recipe makes a satisfying savory companion before the warm cherry dessert.
Because the slow cooker stays useful during the meal, this recipe is especially handy when oven space is limited. Just remember to keep the cherries covered and warm, then assemble the ice cream servings at the table.
Storage and Reheating
Store leftover cherries and sauce separately from the ice cream in a covered refrigerator container. The fruit mixture keeps well for a short period, and separating it from the ice cream prevents a melted, watery texture.
Reheat the cherries gently in the microwave or in a saucepan over low heat, stirring occasionally. Heat only until warm, since prolonged boiling can make the sauce thicker than desired and may dull the almond aroma.
If the refrigerated sauce seems too thick, stir in a small spoonful of water or pineapple juice while reheating. Do not add extra liquid all at once; the goal is a spoonable sauce that still clings to the fruit.
Always use fresh scoops of vanilla ice cream for serving. Add nuts after reheating so they remain crisp instead of softening in the stored sauce.
Easy Crockpot Cherries Jubilee Recipe
Ingredients
Method
- Add the cherry pie filling, undrained crushed pineapple, and packed light brown sugar to a 3- to 4-quart slow cooker. Stir gently until the fruit and sugar are evenly combined without breaking up the cherries more than necessary.
- Cover the slow cooker and cook on LOW for 2 to 3 hours, stirring once if convenient. The mixture is ready when it is hot throughout and the cherry and pineapple flavors have blended into a glossy sauce.
- Stir in the almond extract during the last 15 to 30 minutes of cooking, or add it immediately after cooking. Adding it near the end keeps its fragrant flavor noticeable.
- If using brandy or kirsch, turn off the slow cooker before stirring it in. Do not add alcohol at the beginning because a covered slow cooker will not flambé safely.
- Spoon the hot cherries and sauce over scoops of vanilla ice cream and serve immediately. Sprinkle with chopped pecans or walnuts if desired.
Notes
Final Thoughts
This easy Crockpot Cherries Jubilee recipe proves that a memorable dessert can begin with a handful of convenient pantry ingredients. Cherry pie filling, undrained pineapple, brown sugar, and almond extract become a warm, fragrant topping with very little hands-on work.
Serve it over vanilla ice cream while the fruit is hot, and finish with nuts or a little brandy or kirsch if desired. With a 10-minute preparation time, a LOW cooking time of 2 to 3 hours, and enough for 6 to 8 servings, it is a dependable dessert for both ordinary dinners and festive occasions.