115.25-ounceSpice Cake Mix(I used Namaste Gluten-Free Spice Cake Mix and weighed the mix to be 15.25 ounces which is a standard cake mix)
4ouncesUnsalted Butter, cold cut into tablespoons then each tablespoon quartered, plus 4 tablespoons melted Unsalted Butter (not needed until 3 hours cooking so wait to prepare)
Spray the insert of a 4 quart (or larger) slow cooker liberally with no stick spray (alternatively it can be greased with unsalted butter).
Add the cherries; toss with the cornstarch. Sprinkle with the brown sugar.
Sprinkle the cake mix evenly over the top of the cherries.
Evenly distribute the small pieces of cold butter on the top of the cake mix.
Place one paper towel on top of each other on of the top of the slow cooker insert (fully covering the opening) and seat the lid on top of them (this helps absorb condensation from the cobbler to allow the top to become crisper). Cook on HIGH for 3 hours.
At 3 hours, drizzle the melted butter evenly over the top of the cake mixture and using a dining fork gently turn the butter into the dry cake mixture on the top. Remove the paper towel and continue to cook on HIGH for 30 minutes or until the top is cooked (no dry ingredients showing).