THE RECIPE COLLECTION · Dessert

Slow Cooker Chocolate Cherry Cake

This rich and gooey dessert is perfect for any chocolate lover looking for an easy treat. With cherries adding a sweet twist, it’s a simple slow cooker recipe that’s sure to satisfy your cravings.

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TIME4 hr 10 min

SERVINGS4

RATING5.0 / 5

COOKBOOK / 31863

01 / WHAT YOU NEED

Ingredients

Adjust servings4

1 (18.25 ounce) box red velvet cake mix 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.

01

Prepare and Mix Batter

Start by greasing the inside of your slow cooker to make sure the cake doesn’t stick. In a bowl, mix together the cake mix, eggs, water, sour cream, and chocolate pudding mix using a hand mixer until the batter is nice and smooth. Gently fold in the cherry pie filling and chocolate chips, then pour everything into the prepared slow cooker. Set it to low and let it cook until the center is set, which should take about 4 hours. Once done, you can let it cool a bit before serving. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh or frozen cherries without added sugar for the best flavor.
- Line the slow cooker with parchment paper to help remove the cake easily.
- Avoid opening the lid too often to keep the cooking temperature steady.

Why you’ll love it

This cake combines rich chocolate with the sweet tartness of cherries, creating a perfect balance of flavors. Cooking it in a slow cooker makes the texture moist and tender without much effort. It’s a comforting dessert that feels homemade and special.

Serving ideas

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of powdered sugar or some toasted nuts on top adds a nice touch. It also pairs well with a cup of coffee or tea for a cozy treat.

Storage & leftovers

Allow the cake to cool completely before storing. Keep it in an airtight container at room temperature for up to two days. For longer storage, wrap tightly and freeze for up to three months; thaw overnight in the fridge before serving.