Slow Cooker Chocolate Cherry Dump Cake
This Slow Cooker Chocolate Cherry Dump Cake is a three-ingredient crock pot dessert made with cherry pie filling, chocolate cake mix, and melted salted butter. It cooks into a warm dessert with a soft, cakey topping while keeping the oven free for other dishes.
Ingredients
- 2 (21 ounce) cans cherry pie filling
- 1 (15.25 ounce) box chocolate cake mix I used Duncan Hines Devil's Food Cake
- 3/4 cup salted butter melted (1 1/2 sticks)
Instructions
- Lightly grease a 5- to 7-quart slow cooker with nonstick cooking spray.
- Spread the cherry pie filling evenly across the bottom of the slow cooker.
- In a separate bowl, mix the chocolate cake mix with the melted salted butter until the mixture is crumbly and fully combined.
- Evenly sprinkle the cake mix and butter mixture over the cherry pie filling in the slow cooker.
- Cover the slow cooker with the lid and cook on high for 2.5-3 hours, or until the cake is set and the cherries are bubbling around the edges.
Notes
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- The cake can be frozen for up to three months. Allow the cake to cool completely before transferring it to a freezer-safe container or bag. Thaw in the refrigerator before reheating.
Nutrition
Calories: 370kcalCarbohydrates: 54gProtein: 3gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 31mgSodium: 406mgPotassium: 226mgFiber: 1gSugar: 14gVitamin A: 559IUVitamin C: 4mgCalcium: 68mgIron: 2mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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