Slow Cooker Cherry Pound Cake

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 2½ to 2½ 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.