Ingredients
Scale
- 15.25 oz. devils food cake mix
- 3 eggs
- 1 cup water
- ½ cup unsalted butter, melted
- ½ cup chocolate sauce
- 21 oz. cherry pie filling
- 8 oz cool whip
- ¼ cup mini chocolate chips
- maraschino cherries for topping
Instructions
- In a large bowl, blend the cake mix, eggs, water, and melted butter until smooth.
- Spray the slow cooker with cooking spray and add the batter, smoothing it into an even layer.
- Cover and cook on high for 2 hours without opening the lid during cooking.
- When the cake is done, poke holes in it using the end of a spoon. Pour chocolate sauce and cherry pie filling over the cake, spreading it evenly.
- Remove the slow cooker insert and set aside to cool.
- Once the bottom of the insert is cool to the touch, refrigerate the cake for at least 2 hours or overnight.
- After chilling, spread the whipped topping evenly over the cake, then sprinkle chocolate chips on top and add maraschino cherries if desired.
- Serve by scooping out the cake with a large spoon. Enjoy!
Notes
Ensure the slow cooker is well-coated with cooking spray to prevent sticking.
Adjust the amount of chocolate sauce and cherries based on personal preference.
Letting the cake chill overnight enhances the flavors.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg