Chocolate Cherry Cake Made in a Slow Cooker

This rich and moist cake combines the deep flavors of chocolate and cherries for a delightful treat. Using a slow cooker makes it easy to prepare and perfect for any occasion without heating up your kitchen.

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TIME4 hr 10 min

SERVINGS4

RATING5.0 / 5

Chocolate Cherry Cake Made in a Slow Cooker

01 / WHAT YOU NEED

Ingredients

2 eggs ½ cup water ½ cup sour cream 1 (3.9 ounce) package instant chocolate fudge pudding mix 1 (21 ounce) can cherry pie filling 1 cup semisweet chocolate chips

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by greasing the inside of your slow cooker to keep the cake from sticking. In a large bowl, mix together the cake mix, eggs, water, sour cream, and chocolate pudding mix using a hand mixer until everything is smooth and well combined. Gently fold in the cherry pie filling and chocolate chips, making sure they're evenly spread throughout the batter. Pour the mixture into the prepared slow cooker. Cover and cook on low for about 4 hours, or until the center is set and a toothpick inserted comes out clean. Once it's done, let it cool a bit before serving—you’re going to love how rich and moist it is!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Line the slow cooker with parchment paper to prevent sticking and make cleanup easier.
- Resist the urge to lift the lid while cooking, as this can release heat and affect baking time.
- Use fresh or frozen cherries, but avoid canned ones to keep the texture just right.

Why you’ll love it

This cake is a perfect blend of rich chocolate and sweet cherries, creating a moist and flavorful dessert. Using a slow cooker makes it easy to prepare without heating up the kitchen. Plus, it’s great for those who want a delicious treat with minimal effort.

Serving ideas

Serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of powdered sugar or a drizzle of chocolate sauce can add an extra touch of sweetness. It also pairs well with a cup of coffee or tea.

Storage & leftovers

Store the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to a week or freeze individual slices wrapped tightly in plastic wrap and foil. Thaw frozen pieces at room temperature before serving.