Ingredients
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1 (15.25 ounce) box Cherry Chip Cake Mix: This is the star of the show, providing the signature flavor and the base structure for our cake. If you cannot find cherry chip specifically, a white or yellow cake mix will also work beautifully.
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1 (21 ounce) can Cherry Pie Filling: Do not drain this! The entire can, syrup and all, adds intense cherry flavor and a tremendous amount of moisture, creating gooey pockets throughout the cake.
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3 large Eggs: These provide structure, richness, and leavening to the cake.
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1/2 cup Vegetable Oil or Melted Butter: This adds fat, which translates to flavor and a tender, moist crumb. Melted butter will provide a richer flavor, while oil ensures a supremely moist cake.
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1 cup Milk: While the cake box may call for water, using milk (whole milk is best) adds extra richness and creates a softer, more decadent texture.
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1 teaspoon Almond Extract (Optional but Recommended): Cherry and almond are a classic flavor pairing. A small amount of almond extract enhances and elevates the cherry flavor, giving it a more sophisticated, bakery-quality taste.
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1 cup Semi-Sweet Chocolate Chips: The “chip” in cherry chip! These melt into gooey pools of chocolate that perfectly complement the sweet cherries. You can also use milk chocolate or dark chocolate chips based on your preference.
Instructions
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Prepare the Slow Cooker: This is a crucial first step for easy serving and cleanup. Thoroughly grease the inside of a 6-quart oval slow cooker with butter or non-stick cooking spray. For even easier cleanup, you can use a disposable slow cooker liner.
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Combine the Wet Ingredients: In a large mixing bowl, combine the entire can of cherry pie filling, the eggs, vegetable oil (or melted butter), milk, and the optional almond extract. Whisk everything together until it is well combined. The mixture will be lumpy due to the cherries, which is perfectly fine.
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Add the Dry Ingredients: Pour the entire contents of the dry cake mix into the bowl with the wet ingredients. Use a spatula or wooden spoon to gently fold the dry mix in until just combined. Be careful not to overmix; a few small lumps are okay. Overmixing can lead to a tough, dense cake.
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Fold in the Chocolate: Gently fold in the chocolate chips, distributing them evenly throughout the batter.
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Pour into Slow Cooker: Pour the finished batter into your prepared slow cooker and use the spatula to spread it evenly across the bottom.
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The Essential Paper Towel Trick: This is the secret to preventing a soggy cake! Lay a clean, dry paper towel (or a thin, clean kitchen towel) flat across the top of the slow cooker insert. This will absorb the condensation that drips from the lid during cooking, ensuring the top of your cake stays soft and fluffy, not wet and mushy.
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Cook to Perfection: Place the lid securely on top of the paper towel and the slow cooker. Cook on the LOW setting for 2.5 to 3.5 hours. All slow cookers cook a little differently, so start checking for doneness at the 2.5-hour mark.
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Check for Doneness: The cake is done when the edges are set and have started to pull away slightly from the sides of the slow cooker, and a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.
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Serve: Turn off the slow cooker and carefully remove the lid and the (now damp) paper towel. Let the cake rest for 15-20 minutes before serving. This allows it to set up a bit. Serve warm, directly from the slow cooker.
Nutrition
- Serving Size: one normal portion
- Calories: 380-480 kcal