Cherry Pound Cake

4 hours Prep: 15 minutes Cook: 3 hours

582 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

16	ounces	cake mix
2/3	cup	water
2	large	eggs
20	each	maraschino cherries	drained
3	tablespoons	flour, all-purpose

Directions

Turn the cake mix, water, and eggs into a large mixing bowl and beat with an electric beater on low.

In a small bowl, combine the maraschino cherries with the flour.

Toss the cherries well in the flour so that all the moisture on the cherries is absorbed.

Pour the batter into a greased and floured 2-quart mold or spring-form pan, Drop the cherries into the batter from high enough up so they sink into it.

Place the pan in the slow cooker and cover with a loosely fitting plate.

Cover the pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape.

Cook on High for 2 1/2 to 3 1/2 hours.

When a toothpick inserted in the center of the cake comes out clean, the cake is done.

Cool the cake on a rack for 10 to 15 minutes before you turn it out of the pan.

Let it cool thoroughly before serving.

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Nutrition Facts

Serving Size 207g

Amount per Serving

Calories 582 24% of calories from fat

	% Daily Value*
Total Fat 16.0g	24%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 108mg	36%
Sodium 774mg	32%
Total Carbohydrate 103.0g	34%
Dietary Fiber 2.0g	9%
Sugars 58.0g
Protein 9.0g	17%