Ingredients

The following ingredients have 12 Servings
  • 1 can (20 ounces) lite cherry pie filling
  • 1 box (15 to 18 ounces) chocolate butter style cake mix

Instruction

  • Ideal Slow Cooker Size: A large one that will fit a baking dish inside of it. (I used my 6-Quart.)
  • Preheat the slow cooker on HIGH for 10 minutes.
  • Coat a baking dish that will fit inside your slow cooker with nonstick cooking spray.
  • In a bowl, stir together the pie filling and dry cake mix until the mix is thoroughly moistened. (The mixture will be very thick.)
  • Spoon the mixture into the prepared baking dish.
  • Place the baking dish into your slow cooker.
  • Place a chopstick or wooden spoon handle at one end of the slow cooker to vent the lid. (The slow cooker should be covered but propped open a crack at one end to prevent condensation from building up and dripping back into the cake.)
  • Cook on HIGH for 3 to 4 hours, or until a toothpick inserted in the center comes out with just a few moist crumbs. (I cooked mine about 3-1/2 hours.)
  • Carefully, remove the baking dish from the crock pot and place it on heat proof surface.
  • Serve the cake warm, scooping it out directly from the baking dish.