Grease a 3-5 qt Crockpot™ Slow Cooker. Pour both cans of the cherry pie filling into the bottom.
Sprinkle the cake mix on top (don't mix).
Evenly cover the top with the butter slices, covering as much of the cake mix as possible (don't mix).
Place the lid on top (you can put a piece of paper towel under the lid if desired to prevent extra moisture from reaching the cake) and cook on high for 2 hours or low for 4 hours. The cake should be baked through and the bottom should be warm and sticky.
Serve warm with vegan ice cream, if desired.