Slow Cooker Cherry Pound Cake
Slow Cooker Cherry Pound Cake recipe
Yield
12 servingsPrep
15 minCook
3 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cake mix
|
|
| ⅔ | cup |
water
|
|
| 2 | large |
eggs
|
|
| 20 | each |
maraschino cherries
drained |
|
| 3 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cake mix
|
|
| 158 | ml |
water
|
|
| 2 | large |
eggs
|
|
| 2E+1 | each |
maraschino cherries
drained |
|
| 45 | ml |
all-purpose flour
|
|
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.
